Trim the loose skin from the chicken thighs. Peel and mash the bananas with a fork, adding the coconut cream, chilli powder, lime juice and zest, salt and pepper. In a frying pan, heat the oil and fry the onion and pepper until soft. Add the chicken, skin side down, and fry until golden. Arrange the chicken and vegetables in a baking dish. Add the rum or water to the frying pan and stir to combine the juices and any sediment. Pour the liquid over the meat and add the banana and coconut sauce. Cover with foil and bake in a preheated oven at 180?C, 350F, gas mark 4 for 75 minutes or until thoroughly cooked. Remove the foil for the last 30 minutes. NOTES : Tangy chunks of chicken baked in a rich banana, lime and coconut sauce, best served with rice. Choose bananas that are ripe but not discoloured.
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