Caribbean Chicken

• 12 chicken thighs, skin and fat removed
• 1 Tbsp. oil
• 1 medium onion, chopped
• 1/2 c. chicken broth
• 2 tsp. curry powder
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1 c. drained pineapple chunks
• 1 green pepper, sliced
• 2 bananas, sliced
• 1/4 c. rum or chicken stock
• 1 Tbsp. cornstarch
• 1/2 c. cashews

1. In large frying pan, cook chicken parts in oil until lightly browned, turning once.
2. Add onion; stir until cooked.
3. Mix broth, curry powder, lemon juice and salt.
4. Pour over chicken; cover and simmer 25 minutes.
5. Turn chicken once.
6. Increase temperature; stir in pepper and pineapple.
7. Cook 5 minutes.
8. Stir in bananas. Remove chicken to a heated serving platter.
9. In a small bowl, mix rum and cornstarch until smooth.
10. Stir in remaining sauce.
11. Cook until thickened; pour over chicken.
12. Sprinkle with cashews.
13. Serve over rice.
14. Serves 6.

chicken, oil, onion, chicken broth, curry powder, lemon juice, salt, pineapple, green pepper, bananas, rum, cornstarch, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716413 (may not work)