Spicy chicken with pineapple for baked plantains

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash lime hot, grate dry, grate peel thinly with a grater. Halve the fruit, squeeze the juice from one half. Melt butter, stir in honey, lime juice and zest.

2. 2

   Season with nutmeg and 1 teaspoon salt. Peel and slice the plantains, place them in the greased fat pan of the oven and sprinkle with the marinade. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 30 minutes.

3. 3

   Turn once in a while. After about 15 minutes add 500 ml of pineapple juice. Peel onion and garlic and dice finely. Peel the pineapple, cut into slices, remove the woody stalk and cut the fruit into pieces.

4. 4

   Wash the meat, dab dry and season with salt and pepper. Heat oil. Sauté the meat for approx. 5 minutes while turning it. Remove the meat and sauté the garlic and onion cubes in the cooking fat for approx. 4 minutes until translucent.

5. 5

   Season with salt and chili flakes. Add pineapple, 250 ml pineapple juice, rum and stock, bring to the boil and simmer for about 10 minutes. Put the meat back into the pan and braise in the sauce for about 10 minutes. Cut the remaining lime half into slices.

6. 6

   Arrange bananas and meat with sauce and garnish with pineapple greens and lime wedges.

Nutrition Facts

KCAL
860 kcal

CARBS
117 g

FATS
16 g

PROTEINS
54 g