Caribbean Chicken With Pineapple - cooking recipe

Ingredients

4 pieces chicken (175 g per)
1 large red pepper, deseeded, cored, chopped
1 teaspoon curry powder
250 ml chicken stock
salt and pepper
4 pineapple rings, fresh or canned
1 banana
1 orange, sliced, peeled

Preparation

Put the chicken portions in a casserole dish with the chopped pepper and curry powder.
Pour over the stock and add salt and pepper.
Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes.
Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender.
Garnish the casserole with the orange slices.