TROPICAL MANGO CHICKEN

1/2 cup raisins
4 tablespoons dark rum
1/2 cup dried coconut
1/2 cup milk
2 tablespoons vegetable oil, divided
1 lb chicken breasts, cubed
1 onion, chopped
2 cups butternut squash, small cubes
5 garlic cloves, finely chopped
1 scotch bonnet pepper (cubanella pepper), seeds removed and very finely chopped (the size is up to you)
salt and pepper
1 teaspoon ground ginger
1 teaspoon curry powder
1 red bell pepper or yellow bell pepper, cut into short strips
1 1/2 cups chicken stock (approx)
1 mango, cut into cubes
1 tablespoon lime juice (or more)

Soak the raisins in the rum for a minimum of 4 hours or overnight.

Mix the coconut with the milk, set aside.

In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.

Heat the other tablespoon of oil, add to the pan: the onion, butternut squash, garlic, scotch bonnet and some salt and pepper, fry for approx 5 minutes on medium heat.

Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.

Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet. Bring to the boil and simmer for 15 minutes.

Then add the soaked raisins and the mango cubes. Heat through, add the lime juice and taste to check if you want to add more.

Serve with rice and fried slices of ripe plantain.

Servings: 4