Title: Caribbean Drums
Categories: None
Yield: 1 Servings

8 Chicken drumsticks
2 tb Oil
1 cn Whole tomatoes; (14
-1/2-ounce) cut up
1 cn Diced mild green chilies;
-(4-ounce)
1 tb Brown sugar
1/4 ts Ground allspice
1/4 c Mango chutney; chopped
1 tb Fresh lemon juice
1/4 c Raisins
1 lg Banana; peeled and sliced
1 Ripe mango; peeled, sliced

In large skillet, heat oil to medium-hot. Cook chicken 10 minutes, turning
to brown all sides. Drain off excess drippings, if desired. Add tomatoes
with juice, brown sugar and allspice. Bring to a boil, cover and reduce
heat; cook 20 minutes. Uncover; add chutney, lemon juice and raisins. Cover
and cook 15 minutes, until chicken is fork-tender. Remove chicken to a
serving platter. Skim fat from sauce, if necessary. Add banana and heat.
Spoon some of the sauce over chicken, passing the rest in a sauceboat.
Garnish with mango slices. Yields 4 servings.

This recipe was the grand-prize winner for Rosemarie Berger of North
Carolina in the 1993 National Chicken Cooking Contest.
Posted to recipelu-digest Volume 01 Number 474 by "bunny"
on Jan 7, 1998