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Caribbean Chicken by Angela Shaddick

What you need to serve 4 hungry people

Either 4 chicken breast fillets halved or 8 skinless chicken thighs
4-6 spring onions, sliced on the diagonal, about ½ inch wide
1 red or orange pepper, roughly chopped into quite large chunks
A dozen or so button mushrooms, halved
4 rings of fresh pineapple cut into chunks
1-2 red chilis, sliced (seed them if you want to reduce the heat)
1 unripe banana (if you can get a plantain, this is better)
¼ pint dry white wine
½ pint chicken stock
Half a 400g tin of chopped tomatoes
Lemon juice
Dash of tabasco sauce
Black pepper
Olive oil and butter
Double cream (optional)

How to do it:

•  Place the prepared chicken in a bowl and pour over the juice of about half a lemon. Season with pepper to taste

•  In the coal pot heat a tablespoon of olive oil and a knob of butter until hot and foaming, add the chicken and quickly brown all over. Remove and set aside.

•  Add the spring onions, pepper, mushrooms and chilis to the pan and cook for just a few minutes.

•  Return the chicken to the pot and add the pineapple and tomatoes, just leave on a low heat while you deal with the banana.

•  Peel the banana and mash in a bowl with a fork. Mix with about a tablespoon of lemon juice (this will stop it going brown whilst cooking). Add this to the pot also and mix in well.

•  Add the wine, stock and tabasco, stir well and leave to simmer for a good half hour or so, stirring occasionally

•  This is a really flavoursome sauce: if you want to soften it a little just add a couple of spoons of double cream at the end of the cooking time.

•  Service with rice or cous cous


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