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Caribbean Chicken Drums

Yankee Plus Dec 2015


Caribbean Chicken Drums
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  • 2 tablespoons oil
  • 8 chicken drumsticks
  • 1 can (14-1/2 ounces) whole peeled tomatoes, cut into chunks
  • 1 can (4 ounces) diced green chilies
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground allspice
  • 1/4 cup mango chutney, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 cup dark seedless raisins
  • 1 large banana, sliced
  • 1 ripe mango, sliced, for garnish


In a large skillet, heat the oil to a medium temperature. Add the drumsticks and cook, turning often, for about 10 minutes, or until browned on all sides. Add the tomatoes, chilies, brown sugar, and allspice. Bring to a boil, cover, reduce the heat to low, and cook for 20 minutes. Add the chutney, lemon juice, and raisins. Cover and cook on low for about 15 minutes more, or until a fork can be inserted into the chicken with ease. Remove the chicken to a serving platter.

Skim the fat off the sauce. Add the banana and heat thoroughly. Spoon the fruit and a little sauce over the chicken. Garnish with mango slices. Place the remaining sauce in a separate dish and serve warm with the chicken.

Updated Monday, March 24th, 2003

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