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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This one was taken from a cookbook, faxed to me at work and cooked up using enough of my own variants to make it almost original. It's delicious, despite the unusual combination of ingredients. Ingredients:
1/2 cup crushed corn flakes |
1/2 teaspoon ground black pepper |
1/4 teaspoon chili powder |
4 boneless skinless chicken pieces |
1 large onion |
1 apple |
1 cup chicken stock |
400 g crushed pineapple in juice |
2 tablespoons soy sauce |
2 tablespoons lemon juice |
1 tablespoon butter |
2 bananas |
1/2 cup sliced almonds |
1/4 cup sultana |
Directions:
1. Combine cornflakes, chili powder and pepper. Cut chicken into serving pieces - about 8 should suffice. Roll these in the cornflakes until coated as best you can. Set aside.
2. Spray frying pan with oil and brown chicken on all sides. Remove from pan and place into a casserole dish.
3. Cook onion until translucent. Peel the apple and cut into thin slices. Add these to frying pan for about two minutes, stirring constantly.
4. Add in chicken stock, crushed pineapple, lemon juice and soy sauce. Bring to the boil.
5. Pour resulting mix over the chicken in the casserole. Cook at 180 degrees Celsius for about an hour.
6. Melt butter in the frying pan. Peel bananas and cut in half lengthwise, then into half again. Add bananas to frying pan and cook until lightly brown all over. Add in flaked almonds and sultanas. Stir frequently and fry until lightly browned (about 2-3 minutes).
7. Dish casserole onto plates and divide bananas and almonds evenly among them. Serve with rice or a salad.
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