Saturday 18 February 2012

Banana Stuffed Rum Runner Chicken

I have about 30 cookbooks. Some I bought, some were gifts, and the rest I found in the laundry room of the high rise where I lived from 1996 - 2001 (they were left with a note to take 'em so I did). I've rarely ever used any of them.

For years, I've had great intentions to try a new recipe on the weekend because I have more time to do something other than Shake 'n Bake. But I always forget to check for ingredients before I get groceries.

This week I got organized and made note of what I needed ... and I made Banana Stuffed Rum Runner Chicken (from my 365 Ways to Cook Chicken cookbook) for supper tonight.

4 firm ripe bananas,peeled and chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 teaspoon brown sugar
1/4 cup rum [I used dark rum]
1 tablespoon grated lime peel (green part only)
1/4 cup fresh lime juice
1 cup seasoned bread crumbs
2 garlic cloves, finely chopped
7 tablespoons butter or margarine
Salt and freshly ground pepper
1 roasting chicken, about 5 pounds

Sounds weird, eh?

  1. Preheat oven to 350 degrees. Wash chicken and pat dry. Sprinkle inside and out with salt and pepper.

  2. In a large frying pan, melt 3 tablespoons of the butter over medium heat. Add garlic and cook 1 minute. Add bread crumbs; cook, stirring, until crisp and brown.

  3. Remove pan from heat. Stir in lime juice, lime peel, 1 tablespoon of the rum, brown sugar, nutmeg, and cayenne pepper; mix well. Add banana and toss to combine. Stuff into cavity; truss chicken.

  4. Place chicken in a large roasting pan. Melt remaining 4 tablespoons butter and brush over chicken. Roast for 2 hours, until meat thermometer registers 185 degrees. Baste occasionally with pan juices.

  5. In a small saucepan, warm remaining rum. Ignite and drizzle over chicken before serving.

    Prep: 30 minutes
    Cook: 2 hours
    Serves: 6

I didn't know what to serve with it so went with boiled red potatoes.

With all the crazy stuff that was included, I didn't know what to expect. But it was tasty. The stuffing was sweet but then the heat of the cayenne kicked in. And I could really taste the nutmeg. The chicken was tender with hints of sweetness.

Gord liked it too but found the stuffing too heavy-tasting so didn't have too much ... a bit was enough. I ate all of mine and some of his!

I'd make this again.


LeeAnn said...

Looks very yummy - I making Coq au vin tonight for a dinner party - I have always wanted to make it - hope it turns out - there is lots of brandy and lots of red wine!

Teena in Toronto said...

Good luck, LeeAnn!

LeeAnn said...

It was FABULOUS!!!!

Teena in Toronto said...

Excellent! Send me the recipe.

Mrs. L said...

I never would have thought to stuff chicken with bananas! I'm going to have to dig out my cookbook and be a bit more adventurous with the recipes I choose!