Prep 5 mins
Cook 1 hr
The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!
- 1 1⁄2 lbs chicken pieces (4-6 pieces)
- 8 ounces pineapple chunks in juice
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon ground nutmeg
- 1⁄3 cup orange juice
- 1⁄2 cup raisins
- For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
- Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1 Gallon freezer bag.
- Lay flat in freezer.
- To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
- Place the bag in the refrigerator to thaw.
- Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
This is what I did--put the ingredients into the freezer bag and set in refrigerator overnight. Lined a baking dish with foil and coated with nonstick cooking spray, to make clean-up easy. Dumped the ingredients into the pan, sprinkled the chicken with salt and pepper and baked for about 45 minutes. The fruit and sauce were delicious and the chicken was very moist and tender. Thanks for sharing this super easy recipe.
Overly sweet for our tastes and that was without the raisins, but after tasting the sauce, I threw in a tablespoon soy sauce which pulled it more into place for us. As I wanted a thick gravy I did it in an electric skillet, then drained the liquid into a saucepan to thicken with cornflour while I browned the chook in the skillet. Have also made this using mango concentrate, minus nutmeg, instead of OJ and that was nice too. Needs to have something like a savoury rice with it, to balance. It was nice because it was different.
My family enjoyed this very much. Thanks Tish!