Creole Banana Chicken
In countries where bananas are grown, they are cooked in hundreds of ways! Planed into salads, make sandwiches, creams and jellies. Or cut into halves, baked under the grill, sprinkled with brown sugar and nuts, and served as a side dish, for example, with lamb.
Ingredients
Servings 4 servings- bay leaf
- 6 ripe bananas
- 5 sage leaves
- 2-3 pinches of nutmeg
- large tomatoes
- 1 chicken weighing 1.5 kg
- onion - 1 large onion
- juice of 0.5 lemon
- 1 tsp starch
- 1.5 tbsp. l. peanut butter
- 2 cloves
- salt, pinch of cayenne pepper
Cooking
Step 1
Wash the chicken, cut into pieces. Put the bay leaf, sage, peeled and chopped onion into rings in a saucepan with a thick bottom. Pour 1.5 liters of water and bring to a boil. Add chicken pieces and cook for 10 minutes. Salt, pepper. Peel the tomatoes and cut into cubes. Heat up the oil in a frying pan. Remove the chicken pieces from the broth, dry, lightly fry in peanut butter and transfer to a saucepan. Add tomatoes and a glass of broth, cloves, nutmeg and cayenne pepper. Cover with a lid and simmer for 15 minutes. on a weak fire. Peel bananas, cut each into 3-4 pieces. Add to skillet with chicken and continue cooking for another 15 minutes. Dilute starch in lemon juice and pour the mixture into a saucepan, mix. Serve warm with boiled rice.