Fruit-Glazed Chicken
Title: Fruit-Glazed Chicken
Categories: Chicken
Yield: 6 servings
1 c Finely chopped onion
1 Clove garlic, minced
1 ts Ground ginger
1 cn (20 oz) crushed pineapple, -drained
1 ts Salt
1 ds Ground red (cayenne) pepper
1/2 c Dark molasses
2 Broiler-fryer chickens (2-1/2 to 3 lbs ea), cut up
2 tb Prepared mustard
2 ts Grated lemon zest
4 Bananas
2 ts Instant chicken broth
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 rem
aining 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 1/2-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.
Cuisine