MEXICAN CHICKEN WITH FRUIT

2 oz Seasoned flour. (2 oz flour, ½ teaspoon salt, ¼ teaspoon hot chilli powder)
6 Chicken breasts
2 oz Butter
2 Tablespoons Olive oil
1 Onion (finely chopped)
1 Garlic clove (crushed)
1 Teaspoon salt
1 Teaspoon Black pepper (freshly ground)
½ Teaspoon ground cinnamon
¼ Teaspoon ground ginger
½ Teaspoon hot chilli powder
1 Tablespoon tomato puree
10 fl. oz Chicken stock
2 Bananas thinly sliced
2 Oranges peeled and thinly sliced
1 Small pineapple thinly sliced
1 Tablespoon soft brown sugar

Preheat the oven to gas mark 4 (180 deg C)

Put the seasoned flour on a plate then dip the chicken pieces to coat.

In a large frying pan melt the butter with the oil over moderate heat. Add the chicken and cook for ten to fifteen minutes, turning frequently until the chicken is golden brown all over. Remove the chicken and place in a casserole dish.

Add the onion and garlic to the frying pan and cook for five to eight minutes until the onion is soft and translucent. Season with the salt, pepper, cinnamon, ginger, chilli powder and the tomato puree. Cook for another five minutes stirring continuously.

Stir in chicken stock, bring to boil then simmer for five minutes stirring occasionally then remove the pan from the heat.

Pour the sauce over the chicken ensuring all the pieces are well coated. Cover the chicken with the banana, orange and pineapple and sprinkle the sugar over the top. Place the dish in the oven and cook for 50 minutes or until the chicken is thoroughly cooked.