Mexican Chicken with Fruit

An imaginative combination of fruit and spices, exotic Mexican Chicken with Fruit may be served on a bed of boiled rice, garnished with seedless grapes and sliced avocado. The fruit used may be varied according to taste.


2 oz. seasoned flour, made with

2 oz. flour, g teaspoon salt and f teaspoon hot chilli powder

1 x

4 lb. chicken, cut into

8 pieces

2 oz.

½ cup butter

2 tablespoons olive oil

1 medium-sized onion, finely chopped

1 garlic clove, crushed

1 teaspoon salt |- teaspoon freshly ground black pepper

2 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon hot chilli powder

1 tablespoon tomato puree

10 fl. oz.

½ cups chicken stock

2 bananas, thinly sliced

2 oranges, peeled and thinly sliced

1 small pineapple, peeled, cored and thinly sliced

1 tablespoon soft brown sugar

Put the seasoned flour on a plate. Dip the chicken pieces in the flour to coat them well and shake off any excess flour.

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken pieces, a few at a time, and fry them for 12 to 15 minutes, turning them frequently, or until the chicken is golden brown all over.

With tongs, transfer the chicken pieces to a large shallow baking dish. Keep them warm while you make the sauce.

Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).

Add the onion and garlic to the frying-pan and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.

Season with the salt, pepper, cinnamon, ginger, chilli powder and the tomato puree. Cook for a further 2 minutes, stirring constantly.

Stir in the chicken stock. Increase the heat to moderately high and bring the sauce to the boil. Reduce the heat to low and simmer the sauce for 5 minutes.

The oranges and pineapple used in Mexican Chicken with Fruit tiay be varied and give an exotic flavour.

Remove the pan from the heat.

Pour the sauce over the chicken pieces in the baking dish, ensuring that all the pieces are well coated. Cover the chicken with the bananas, oranges and pineapple, in layers, and sprinkle the sugar over the top.

Place the baking dish in the oven and bake for 45 to 50 minutes or until the chicken is thoroughly cooked.

Serve immediately.

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