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Title: Caribbean Baked Chicken
Yield: 4

Ingredients

      1    1.2 kg pack waitrose fresh
           -chicken; thighs
      3 sm bananas
      1    200 ml carto bart spices
           -coconut cr; eam
      5 ml bart guntar chilli powder;
           -(1tsp)
      2    fresh limes and the zest of
           -1; juice of
      1    salt and freshly ground
           -black peppe; r
     15 ml vegetable oil; (1tbsp)
      1 md onion; finely sliced
      1    green pepper; deseeded and
           -finely
      1    ; sliced
     30 ml dark rum or water; (2tbsp)

Instructions

Trim the loose skin from the chicken thighs.

Peel and mash the bananas with a fork, adding the coconut cream, chilli
powder, lime juice and zest, salt and pepper.

In a frying pan, heat the oil and fry the onion and pepper until soft.
Add the chicken, skin side down, and fry until golden. Arrange the
chicken and vegetables in a baking dish. Add the rum or water to the
frying pan and stir to combine the juices and any sediment. Pour the
liquid over the meat and add the banana and coconut sauce.

Cover with foil and bake in a preheated oven at 180oC, 350oF, gas mark 4
for 75 minutes or until thoroughly cooked. Remove the foil for the last
30 minutes.

Converted by MC_Buster.

NOTES : Tangy chunks of chicken baked in a rich banana, lime and coconut
sauce, best served with rice. Choose bananas that are ripe but not
discoloured.

Converted by MM_Buster v2.0l.

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