Caribbean Chicken with Sweet Potatoes & Bananas
The cooking of the Caribbean frequently uses fruits in savory dishes, often laced with a spiciness that could combat even the most withering heat. This dish demonstrates the combining the sweetness of bananas, nectarines, and apricot jam with the heat of pickled jalapeqo peppers. To relish every last drop of this delicious sauce, serve over rice.
  • 3/4 pound sweet potatoes--peeled, halved lengthwise and cut crosswise into 1/2-inch-thick half-rounds
  • 1 tablespoon olive oil
  • 1/2 pound lean ground chicken or turkey
  • 1 large nectarine, cut into thin wedges
  • 1/4 cup orange marmalade or apricot all-fruit spread
  • 1/4 cup Dijon or grainy mustard
  • 1 teaspoon thinly sliced fresh or pickled jalapeqo pepper
  • 2 medium firm-ripe bananas, sliced
  • 1/4 cup thinly sliced scallions

1. Bring a large saucepan of water to a boil. Add sweet potatoes and return to a boil; then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain well.

2. In large nonstick skillet, heat oil over medium-high heat. Add chicken and saute until opaque and cooked through, about two minutes.

3. Reduce heat to medium and add sweet potatoes, nectarine, marmalade, mustard, and jalapeqo pepper. Cook, tossing gently, until heated through, about two minutes.

4. Add bananas and cook until heated through, one to two minutes. Serve mixture sprinkled with sliced scallions.

Nutritional Information
Per serving: 324 calories, 10g total fat, 1.9g saturated fat, 4g monounsaturated fat, 1.6g polyunsaturated fat, 3.8g dietary fiber, 12g protein, 49g carbohydrate, 47mg cholesterol, 517mg sodium.
Good source of: beta-carotene, vitamin B6, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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