Title: Caribbean drums
 Categories: None
      Yield: 1 Servings
 
      8    Chicken drumsticks
      2 tb Oil
      1 cn Whole tomatoes; (14
           -1/2-ounce) cut up
      1 cn Diced mild green chilies;
           -(4-ounce)
      1 tb Brown sugar
    1/4 ts Ground allspice
    1/4 c  Mango chutney; chopped
      1 tb Fresh lemon juice
    1/4 c  Raisins
      1 lg Banana; peeled and sliced
      1    Ripe mango; peeled, sliced
 
  In large skillet, heat oil to medium-hot. Cook chicken 10 minutes,
  turning to brown all sides. Drain off excess drippings, if desired.
  Add tomatoes with juice, brown sugar and allspice. Bring to a boil,
  cover and reduce heat; cook 20 minutes. Uncover; add chutney, lemon
  juice and raisins. Cover and cook 15 minutes, until chicken is
  fork-tender. Remove chicken to a serving platter. Skim fat from
  sauce, if necessary. Add banana and heat. Spoon some of the sauce
  over chicken, passing the rest in a sauceboat. Garnish with mango
  slices. Yields 4 servings.
  
  This recipe was the grand-prize winner for Rosemarie Berger of North
  Carolina in the 1993 National Chicken Cooking Contest.