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Daniel, None of these chicken recipes are the Chicken with Banana Sauce you're looking for, but they all use fruit. I hope you find them useful. If you have time, please share any other chicken with fruit sauce recipes you find with us! Happy Cooking, Betsy
THAI BANANA SALSA
Makes 6 servings
1 large firm-ripe banana
1 tsp oriental sesame oil
1/2 cup chopped golden raisins
2 tbsp chopped fresh cilantro
1 tsp grated lemon peel
1 tsp Japanese chili spice
Peel and halve lengthwise banana. In a nonstick 10-12-inch frying pan
over high heat, brown banana well in sesame oil, about 8 minutes. Chop banana. Mix with remaining ingredients.
BOURBON ORANGE CHICKEN
Source: Cooking with Bourbon by Evan Williams
Makes 2 servings
2 Boneless chicken breasts
1/4 cup Butter
1 tsp Basil
1/2 cup Orange juice
2 oz Bourbon
2 cups Cooked rice (for serving)
Melt butter in frying pan. Sprinkle basil on both sides of chicken breasts and saute on medium until chicken is done and slightly browned. Deglaze pan with orange juice and bourbon, simmering until sauce is reduced slightly. Place chicken breasts on rice and top with orange/bourbon sauce.
CHICKEN WITH APRICOTS, SWEET POTATOES, AND PRUNES
Source: Eater's Choice
Makes 6 servings
6 boned and skinned chicken breast halves
3/4 cup dried prunes
1/2 cup dried apricots
1 tablespoon olive oil
3 tablespoons white vinegar
1/2 cup dry vermouth
2 cloves garlic, mined
1 1/2 tablespoons brown sugar
1 tablespoon oregano
2 cups sweet potatoes, peeled and cut in 1/2 inch cubes
Place chicken breasts in a medium-large bowl or casserole. Combine prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar and oregano and pour over chicken. Cover and marinate in refrigerator for several hours or overnight.
When you are ready to bake the chicken:
Place sweet potato cubes in saucepan with water to cover. Bring to a boil and boil gently for 3 minutes. Drain and set aside.
Remove chicken from marinade. Arrange in shallow baking pan. Spread marinade over chicken, cover with sweet potatoes.
Bake for 30-45 minutes (350 degrees oven) until chicken is fully cooked.
BLACKBERRY SAUCE FOR POULTRY
Source: Barry S Spieler
This past weekend I also picked more blackberries than a human can eat. I made up this concoction as a sauce for duck (or other poultry), and it came out great:
Put a pint of blackberries in a saucepan.
Moisten with about 1/3 to 1/2 cup of dry red wine.
Add:
a mashed clove of garlic
a couple of sprigs of fresh rosemary
some sugar (6-10 teaspoons, depending on how sour or sweet the berries are)
and salt to taste
Bring to a boil, cover, and simmer 10 minutes, occasionally stirring and mashing berries against side of pan with a spoon.
Important note: This experiment achieved very good marks from my guests, except for one problem: I didn't bother to remove the seeds, and a couple of people (myself included) grew tired of the hard seeds interrupting our enjoyment of the flavor. You will probably want to strain the sauce somehow when it's done.
CHICKEN IN MANGO SAUCE
From: Melanie Harper
1 tsp ground cinnamon
1 tsp ground coriander (dried)
1 tsp ground black pepper
1/2 tsp garlic powder (or 1 clove of garlic, finely chopped), divided use
1/4 tsp ground cumin
oil
2 chicken breasts (or equivalent in other part of chicken)
1 tin mangoes (or two fresh ones, which should be very ripe)
sugar (if needed)
2 tbsp soy sauce
1 tsp Worcestershire sauce
Hot cooked rice (for serving)
natural yoghurt (for serving)
Fry all of the spices, except for half of the garlic, in a small amount of oil.
Drain the mangoes (if necessary) and puree them (or at least crush them a bit). You may want to add some sugar if using fresh mangoes which are not so ripe.
Put the mangoes in with the spices, add soy and Worcestershire sauce, and cook gently for 10 minutes (it will not matter if you leave it for longer).
Meanwhile, dice the chicken and fry in oil until opaque, along with the rest of the garlic. Drain off any excess oil. Add to the mango sauce and simmer gently for 10-15 minutes.
Serve over rice with the natural yogurt as an accompaniment.
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