Caribbean Chicken with Pineapple
Source of Recipe
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4 175-g pieces chicken
1 large red pepper; cored, deseeded, chopped
1 teaspoon curry powder
250 ml chicken stock
salt and fresh ground black pepper to taste
4 pineapple rings; fresh or canned
1 banana
1 orange; peeled and sliced
Put the chicken portions in a casserole dish with the chopped pepper
and curry powder. Pour over the stock and add salt and pepper.
Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7
for 50 minutes.
Chop the pineapple rings and banana and add to the casserole. Cook
for a 10 minutes or until the chicken is tender. Garnish the
casserole with the orange slices.
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