Pineapple chicken with plantains

Name: Pineapple chicken with plantains
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Organic limes; 2 TABLESPOONS Butter; 3 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 7-10 Tbsp Pepper; 1 (approx. 1.2 kg) Pineapple; 7-10 Tbsp Grease; 4 (à 300 g) ripe cooking bananas; 1 Onion; 2 Garlic cloves; 4 (approx. 500 g) Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp chili flakes or cayenne pepper; 1⁄4 l Pineapple juice; 3-4 Tbsp Rum; 2 TEASPOONS Chicken broth

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Organic limes
2 TABLESPOONS Butter
3 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
7-10 Tbsp Pepper
1 (approx. 1.2 kg) Pineapple
7-10 Tbsp Grease
4 (à 300 g) ripe cooking bananas
1 Onion
2 Garlic cloves
4 (approx. 500 g) Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp chili flakes or cayenne pepper
1⁄4 l Pineapple juice
3-4 Tbsp Rum
2 TEASPOONS Chicken broth

Directions

1
Wash the limes in hot water and rub dry. Grate the peel. Squeeze 2 limes. Melt butter. Stir in honey, lime juice and zest. Wash with salt and nutmeg.
2
Peel and quarter the pineapple and cut out the stalk. Cut the flesh into pieces.
3
3 Grease the flat casserole dish. Peel bananas, cut them into slices and distribute them in it. Sprinkle with the marinade. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes.
4
Season with salt and pepper.
5
Peel and chop the onion and garlic. Wash the fillets, dab dry. Fry in hot oil for 5-6 minutes on each side. Season with salt and pepper, remove.
6
Sauté onion and garlic in hot frying fat. Season with salt and chilli. Add pineapple, pineapple juice, 1⁄4 l water, rum and stock. Bring to the boil and simmer for 10-15 minutes. Leave fillets to simmer in the sauce for about 5 minutes.
7
Cut the rest of the lime into slices. Arrange everything and garnish with lime. Serve with rice. Drink: mineral water.