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| 8 | Chicken drumsticks |
| 2 Esslöffel | oil |
| 1 Dose | Whole tomatoes; (14 1/2-ounce) cut up |
| 1 Dose | Diced mild green chilies; (4-ounce) |
| 1 Esslöffel | brown sugar |
| 1/4 Teelöffel | allspice gound |
| 1/4 Tasse | Mango chutney; chopped |
| 1 Esslöffel | lemon juice fresh |
| 1/4 Tasse | raisins |
| 1 gross | Banana peeled, sliced |
| 1 | Ripe mango; peeled, sliced |
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In large skillet, heat oil to medium-hot. Cook chicken 10 minutes, turning to brown all sides. Drain off excess drippings, if desired. Add tomatoes with juice, brown sugar and allspice. Bring to a boil, cover and reduce heat; cook 20 minutes. Uncover; add chutney, lemon juice and raisins. Cover and cook 15 minutes, until chicken is fork-tender. Remove chicken to a serving platter. Skim fat from sauce, if necessary. Add banana and heat. Spoon some of the sauce over chicken, passing the rest in a sauceboat. Garnish with mango slices. Yields 4 servings.
This recipe was the grand-prize winner for Rosemarie Berger of North
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