Prep 30 mins
Cook 1 hr
Here's an absolutely delicious recipe from a 1967 edition of Margo Oliver's Weekend Cookbook. This is a great dish for entertaining.
- 4 lbs chicken pieces (legs and breasts)
- 2 cups boiling water
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup minced onion
- 1⁄4 cup vegetable oil
- 2 (20 ounce) cans pineapple chunks
- 1 cup green seedless grape
- 2 bananas
- 1 large avocado
- 1⁄4 cup cold water
- 2 tablespoons cornstarch
- Place washed chicken pieces in large Dutch oven.
- Add boiling water, chili powder, salt, pepper, cinnamon and onion.
- Cover tightly and simmer until almost tender, about 30 minutes.
- Drain chicken pieces and dry well on paper towelling.
- Strain stock and set aside for later.
- Heat butter and oil in large heavy skillet.
- Add chicken pieces and brown well on all sides.
- Place pieces in a large shallow baking dish as they brown. (In a single layer).
- Heat oven to 375°F.
- Drain pineapple chunks.
- Combine pineapple juice with enough chicken stock to make 4 cups of liquid. (Add some water if necessary).
- Pour over chicken pieces.
- Sprinkle pineapple chunks over all.
- Bake 30 minutes, basting chicken often with pan juices.
- Lift chicken out onto a hot platter.
- Spoon pineapple chunks over and sprinkle with grapes.
- Garnish edge of platter with sliced of banana and avocado.
- Combine water and cornstarch, stirring until smooth.
- Stir into liquid in cooking pan gradually.
- Cook, stirring constantly, until thickened and clear.
- Serve as gravy with chicken and fruit.
I loved this recipe, I did quite a few amount adjustments and never used the avocado but made as stated, thanks you for posting this Dorit, we loved this flavorful chicken dish (this was made and thoroughly enjoyed for KK's forum recipe tag game)
I used red pepper flakes instead of chili powder due to DH allergies and left out the avocado.