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Caribbean Chicken with Pineapple


4 175 g pieces chicken
1 large red pepper; cored, deseeded, chopped
1 teaspoon curry powder
250 ml chicken stock
salt and fresh ground black pepper; to taste
4 pineapple rings; fresh or canned
1 banana
1 orange; peeled and sliced

Yield: 4 servings

Put the chicken portions in a casserole dish with the chopped pepper and curry powder. Pour over the stock and add salt and pepper. Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes. Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender. Garnish the casserole with the orange slices.




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