4 pieces of chicken
1 nutmeg - grated
2 cloves of garlic - sliced
1 piece of fresh ginger - sliced
1 pineapple - fruit and juice
1 onion - finely chopped
1 coconut
1 tablespoon of tomato puree
2 fresh tomatoes - sliced
1 tin of tomatoes
2 sweet potatoes - sliced
2 bananas - sliced
vegetable oil
salt and black pepper

METHOD

24 hours ahead - season the chicken with salt, pepper and nutmeg before making cuts in the meat. Work some ginger and garlic into the cuts. Leave to stand in the fridge overnight. Fry the onions in the oil and put aside. Cook the chicken, being careful not to burn the chicken. Add the tomato puree, tinned tomatoes, pineapple and juice, coconut juice and some fresh coconut and cook for approximately 5-8 minutes. Fry the sweet potatoes and serve with the chicken with a some freshly slices tomatoes.

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