Caribbean Chicken

• 1/2 cup flour
• 1 tsp curry powder
• 1/2 tsp ground cinnamon
• 1/2 tsp sweet paprika
• 1 tbsp olive oil
• 1 tbsp butter
• 3 1/4 lbs bone-in chicken parts
• 1 lb sweet potato, peeled and chopped
• 1 can (15 oz) pineapple chunks in natural juice, drained
• 1 can (11 oz) cream of chicken soup
• 1 cup chicken stock
• 1/2 cup orange juice
• None None Cilantro leaves, for garnish
• None None Crusty bread, to serve

1. Mix flour and spices in a shallow bowl. Season to taste.
2. Heat oil and butter in a large, heavy-bottomed skillet on high heat. Dust chicken in flour mixture, shaking off excess. Cook for 8-10 mins, turning, until browned all over.
3. Add sweet potato, pineapple, soup, stock and orange juice. Bring to a boil. Reduce heat to medium; simmer for 30-35 mins, until sweet potato is tender and chicken is cooked through.
4. Sprinkle with cilantro leaves. Serve with crusty bread.

flour, curry powder, ground cinnamon, sweet paprika, olive oil, butter, sweet potato, pineapple, cream of chicken soup, chicken stock, orange juice, cilantro, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/30384 (may not work)