Mexican-Style Chicken Thighs with Bananas and Pineapple

Ingredients

• 4 chicken thighs
• 250 g pineapple
• 2 Bananas
• 1 Garlic clove
• 1 onion
• 2 Tomatoes
• 2 tbsp plant oil
• 1 tbsp curry powder
• 300 ml poultry broth
• 1 tbsp freshly chopped cilantro
• Salt
• black pepper (ground)
• Tabasco
• cilantro for garnish

Instructions

1. 1.

   Wash the chicken thighs, pat dry and split at the joint. Cut the pineapple into pieces. Peel the bananas and slice them. Peel and finely chop the garlic and onion. Boil the tomatoes briefly, cool, peel, cut off the stem end and dice the flesh.

2. 2.

   Brown the chicken in hot oil on all sides. Remove it from the pot and sauté the garlic and onion in the same oil. Add the pineapple and bananas and stir in the curry. Deglaze with broth, return the tomatoes and chicken to the pot. Cover partially and simmer gently for about 25 minutes.

3. 3.

   Add more broth if needed and stir occasionally. Finally add cilantro and season with salt, pepper and Tabasco. Serve garnished with cilantro.