Antiguan Chicken With Pineapple

Children love this dish, which is inspired by the beautiful, sun-fresh island of Antigua. It is great with fresh pineapple but you could use canned in natural juice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rub the lime juice and zest all over the chicken and season. Cover with clingfilm and leave in the fridge for 30 minutes.

Step 2

Heat the oil in a casserole and fry the chicken all over until it is a lovely golden colour. Take out of the pan and set aside.

Step 3

In the same pan, sauté the onion and garlic until they are pale gold, then add the tomatoes, chilli, raisins, thyme and bay and cook for 5 minutes.

Step 4

Return the chicken and add enough stock to cover. Bring up to the boil, then turn down to a simmer and partially cover the pan. Cook for 35 minutes, or until the chicken is cooked through (pierce the thickest piece of chicken with a skewer - if the juices run clear, it is done; if not, give it another 5 minutes, then test again). The juices will evaporate a little, making a thickish sauce.

Step 5

Add the pineapple, plus any juice that came out when you chopped it, to the chicken and cook gently until soft and a bit mushy - about 10 minutes. Add the rum, if using, and cook for another 5 minutes. This is lovely with rice.