Yield: 6 servings
|1 cup||Finely chopped onion|
|1 \N||Clove garlic, minced|
|1 can||(20 oz) crushed pineapple, drained|
|½ cup||Dark molasses|
|2 tablespoons||Prepared mustard|
|2 teaspoons||Grated lemon zest|
|2 teaspoons||Instant chicken broth grnules|
|1 teaspoon||Ground ginger|
|1 dash||Ground red (cayenne) pepper|
|2 \N||Broiler-fryer chickens (2 1/2 to 3 lbs ea), cut up|
Makes 6 to 8 servings
1. Saute onion and garlic in butter in large skillet over medium-high heat until soft, about 5 minutes. Stir in remaining ingredients except chicken and bananas. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally, 10 minutes. Cool to room temperature.
2. Arrange chicken pieces in single layer in shallow baking pan. Pour sauce over chicken. Refrigerate, covered, 1 hour.
3. Heat oven to 375 F. Bake chicken, basting every 10 to 15 minutes with sauce, until almost tender, about 1 hour. Peel bananas; cut into ½-inch-thick diagonal slices; place between chicken pieces. Bast with sauce. Bake 10 minutes.* Remove chicken and bananas to wam serving platter. Degrease sauce; pour over chicken.
*For a darker glaze, place chicken under broiler 2 to 3 minutes.