Recipe - Caribbean Drums

8 Chicken drumsticks
2 tablespoon Oil
1 cn Whole tomatoes; (14
1/2ounce) cut up
1 cn Diced mild green chilies;
(4ounce)
1 tablespoon Brown sugar
One fourth teaspoon Ground allspice
One fourth cup Mango chutney; chopped
1 tablespoon Fresh lemon juice
One fourth cup Raisins
1 lg Banana; peeled and cut or sliced up
1 Ripe mango; peeled, cut or sliced up

In large skillet, heat oil to mediumhot. Cook chicken 10 minutes, turning
to brown all sides. Drain off excess drippings, if desired. Add tomatoes
with juice, brown sugar and allspice. Bring to a boil, cover and reduce
heat; cook 20 minutes. Uncover; add chutney, lemon juice and raisins. Cover
and cook 15 minutes, until chicken is forktender. Remove chicken to a
serving platter. Skim fat from sauce, if necessary. Add banana and heat.
Spoon some of the sauce over chicken, passing the rest in a sauceboat.
Garnish with mango slices. Yields 4 servings.

This recipe was the grandprize winner for Rosemarie Berger of North
Carolina in the 1993 National Chicken Cooking Contest.
Posted to recipeludigest Volume 01 Number 474 by "bunny"
layla696@ix.netcom.com on Jan 7, 1998