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🍽️ Mexican-style chicken drumsticks with pineapple and banana

472 kcal · 30 min · 4 servings

Ingredients

• 4 chicken thighs
• 250 g pineapple
• 2 bananas
• 1 garlic clove
• 1 onion
• 2 tomatoes
• 2 tbsp vegetable oil
• 1 tbsp curry powder
• 300 ml chicken broth
• 1 tbsp fresh chopped cilantro
• salt
• pepper (from the mill)
• tabasco
• cilantro (for garnish)

Instructions

1. 1. Wash the chicken drumsticks thoroughly and pat them dry with a kitchen towel.
2. 2. Split the chicken drumsticks at the joint into two pieces.
3. 3. Cut the pineapple into bite-sized pieces.
4. 4. Peel the bananas and slice them into thick rounds.
5. 5. Peel the garlic and the onion.
6. 6. Finely chop the garlic and the onion.
7. 7. Pour boiling water over the tomatoes.
8. 8. Shock the tomatoes immediately with cold water.
9. 9. Remove the skin from the tomatoes.
10. 10. Cut out the hard stem base of the tomatoes.
11. 11. Dice the flesh of the tomatoes.
12. 12. Heat oil in a pot.
13. 13. Fry the chicken meat in the hot oil on all sides.
14. 14. Remove the fried chicken from the pot and set it aside.
15. 15. Sauté the chopped garlic and onion in the remaining fat.
16. 16. Add the pineapple pieces and banana slices to the pot.
17. 17. Stir the curry powder into the fruit mixture.
18. 18. Deglaze the mixture with some broth.
19. 19. Add the diced tomatoes back into the pot.
20. 20. Place the chicken meat back into the pot.
21. 21. Cover the pot halfway.
22. 22. Simmer the dish on low heat for about 25 minutes.
23. 23. Add a little more broth if necessary.
24. 24. Stir the dish occasionally.
25. 25. Add the chopped coriander leaves at the end.
26. 26. Season with salt, pepper, and Tabasco to taste.
27. 27. Serve the dish garnished with fresh coriander leaves.

Nutrition per serving

• kcal: 472
• Protein: 33 g · Fett/Fat: 26 g · Carbs: 25 g