Follow these steps for perfect results
chicken parts
salad oil
onion
chopped
garlic
chopped
flour
white wine
water
salt
pepper
bay leaf
tomatoes
sliced
sweet potatoes
peeled and cubed
bananas
peeled and sliced lengthwise
Heat 1/4 cup salad oil in a large skillet or frypan over medium-high heat.
Add the chicken parts, chopped onion, and chopped garlic to the skillet.
Sauté the chicken, onion, and garlic until the chicken is crisp and evenly browned, turning occasionally.
Sprinkle 2 Tbsp of flour over the chicken and vegetable mixture.
Add 1 cup of white wine, 3/4 cup of water, 1 tsp of salt, 1/2 tsp of pepper, and 1 bay leaf to the skillet. Mix well to combine.
Cover the skillet and cook for 30 minutes, allowing the chicken to simmer in the sauce.
Add the peeled and cubed sweet potatoes to the skillet.
Continue cooking for another 30 to 35 minutes at 350°F (175°C), or until the sweet potatoes are tender and the chicken is cooked through.
Just before serving, heat the remaining 1/4 cup of salad oil in a separate skillet.
Add the peeled and sliced bananas to the skillet and sauté until golden brown.
Arrange the cooked chicken in the center of a serving platter.
Surround the chicken with the cooked sweet potatoes and sautéed bananas.
Serve hot.
Expert advice for the best results
Adjust sweetness by using less or more banana.
Marinate chicken for more intense flavor.
Everything you need to know before you start
15 minutes
Can be partially prepared ahead of time.
Arrange chicken and vegetables attractively on a platter.
Serve with rice or couscous.
Garnish with fresh parsley.
Pairs well with the chicken and sweet potatoes.
Discover the story behind this recipe
Highlights the use of fruits and vegetables in savory dishes.
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