Chicken Arusha Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken
- 10 small bananas, approx. Finger length
- 0.5 ½ bottle chili sauce, sweet and hot
- 3 teaspoons salt, coarse
- possibly Tabasco
- salt and pepper
- Chili powder
- 3 clove (s) garlic
- Oil (peanut oil)
Print Recipe
Pin Recipe Instructions
- Cut the chicken into at least 15-18 pieces (bone in). Mix a marinade out of a little (!) Salt, pepper, a lot of chili powder, crushed garlic and peanut oil (amounts according to taste), massage the chicken parts well with it and marinate for approx. 1 - 2 hours. Then place on a baking sheet lined with baking paper and bake at 180 ° for about 30 minutes until crispy. Turning is not necessary. After 30 minutes, brush the peeled bananas with the leaked gravy and place them on the baking sheet. Bake for another 10 minutes. The bananas shouldn`t be mushy, but rather firm and dry.
- Pile up the crispy chicken pieces on a large plate with a wide rim in the middle, place the small bananas around them (if necessary normal, cut one lengthwise and one crosswise in the middle), then place the coarse salt in individual heaps on the edge of the plate.
- Sharpen the chilli sauce even more with Tabasco to taste and serve in small bowls.
- In Africa, this dish is eaten by taking the individual pieces of chicken, first dipping them in the salt, then in the chili sauce and eating them.
- Only the bananas are eaten as a side dish - no bread!
- Is of course also a wonderful grill recipe.
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