Roast Chicken with Bananas and Peanuts

Summary

Prep Time	25 mins
Cook Time	20 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Remove the meat of the finished roast chicken from the bones. Then cut into cubes, mix well with the warmed peanut butter (preferably by hand) and place in a baking dish. Halve the bananas lengthways and place on top.
Sprinkle with the spices. Whip the cream and mix with the chili sauce, pour over the chicken and banana mixture. Bake in a preheated oven at 200ºC for about 20 minutes.
Fry the bacon in a pan until crispy, lightly roast the peanuts. Sprinkle both evenly over the top when the dish comes out of the oven.
As a side dish, mashed potatoes, rice or baguette and possibly a salad.
Tips:
The details of the spices refer to a well-seasoned roast chicken. If it is rather “laff”, add salt and pepper. If you have the opportunity to get Spanish bananas, you should take these because they are very aromatic. But since they are smaller, it should be one more.

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