Banana Chicken with Raisins

12. April, 2011

Bananas and raisins are seriously strange ingredients to find in a dish containing chicken. However I promise you that you will be pleasantly surprised by how well they team up. This is a light and obviously a little sweet dish but the sweetness is tuned down somewhat by the slightly spicy undertone. My husband absolutely adores this dish and I often make it just with vegetables (or tofu) for me to enjoy as well. This dish is rich in protein, low in fat and easy to make. I found this recipe in an old recipe booklet which my husband's grandmother used to own and was donated to me when she passed away. She was an excellent, excellent cook.

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A sweet and slightly spicy dish

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This recipe is:

Egg free
Gluten free
Nut free

This recipe is easy to make:

Lactose (dairy) free

Banana Chicken with Raisins

Serves 2 people

Ingredients

Half a chicken (grilled or lightly fried), skin removed
2 large, ripe bananas, sliced fairly coarsely
Half a pepper (red), sliced thinly
Half a chili pepper (red), sliced thinly or chopped finely
2 garlic cloves, chopped finely
1 tablespoon corn flour (or potato flour), mixed with 2 tablespoons water
100 millilitres (3½ fluid oz) natural yoghurt (or soy yoghurt)
200 millilitres (7 fluid oz) water, freshly boiled
1 yeast free vegetable stock cube
A pinch of salt if needed (Himalaya or sea salt)
1 bay leaf
40 grams (1½ oz) raisins

Preparation

If you are not using ready grilled chicken: Coat a frying pan with 1 teaspoon coconut oil and some water if needed, heat over high heat, add chicken breasts, cook for 4-5 minutes without moving them, then turn and finish cooking. Let cool slightly and tear into large strips.
Place chicken strips in a large oven proof baking dish.
Slice the 2 bananas fairly coarsely. Arrange on top of the chicken.
De-seed half the pepper and slice thinly.
De-seed half the chili pepper and slice thinly.
Peel the 2 garlic cloves and chop finely. Set aside.
Arrange pepper and chili pepper slices on top of the bananas.
Combine 1 tablespoon corn flour and 2 tablespoons water. Stir for a few seconds or until the corn flour is dissolved. Stir into the 100 millilitres yoghurt.
Boil 200 millilitres water and place in a bowl. Add the vegetable stock cube and stir for a few seconds or until dissolved. Add the bay leaf, garlic and 40 grams raisins. Let cool slightly (for 10 minutes or so).
Add the yoghurt and stir well. Add a pinch of salt if needed.
Pour the sauce over the chicken. Leave the bay leaf in and remove it once the chicken is cooked (or you can leave it in and just tell your dinner guests not to eat it!).
Heat at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 10-15 minutes.

Tips

Serve with a nice salad, a baguette, cooked rice (or pearl barley).
Please use free range chicken.
You can use soy yoghurt instead of the natural yoghurt.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use regular stock cubes instead of yeast free ones.
You can use chicken stock instead of vegetable stock.