Ingredients 4 chicken legs or about 600 g
1¼ cups boiling water
¾ tbsp chili powder
1 tsp salt
Bit of pepper
Bit of cinnamon
About 45 g onion, chopped
45 g butter
45 g oil
400 g canned pineapple and juice
About 175 g seedless green grapes
1 banana, sliced
About 1½ tbsp corn flour
45 ml cold water
Wash chicken legs and put in a pot or wok.
Add the water, chili powder, salt, pepper, cinnamon and onion.
Put a lid on the pan and simmer for about 35 to 40 minutes or until the meat is tender - turn a few times.
Preheat the oven to 190°/1270° fan forced.
Remove the chicken legs, drain on paper towel, and pour the cooking juice through a sieve and set aside.
Using the same pan, heat some oil, melt the butter and then brown the chicken legs for about 5 to 10 more minutes. Put in an ovenproof dish.
Meanwhile, drain the pineapple, keeping the juice.
Add the juice and enough boiling water to the cooking juice to make about 3 cups, and pour the liquid over the chicken.
Put the pineapple pieces over the chicken legs.
Cook for about 10 minutes in the oven, basting a few times.
Arrange the chicken legs covered with pineapple on serving plates, and garnish with the grapes, sliced bananas and avocado wedges. Set aside.
I added a jalapeno to the top!
In a small bowl, dissolve the corn flour in cold water, and pour into the cooking juices left in the pan.
Spoon the sauce over the chicken, and serve.
I made it with a microwaved potato which soaked up the delicious gravy.