Ingredients
Chef notes
"You can give the BBQ sauce more kick if you wish by adding a more intense chile," says Keith DeShields, Executive Chef at Cambridge Beaches Resort & Spa in Bermuda.
Preparation
1.In a large skillet, heat the coconut oil over medium high heat. Add the onion, garlic, mango and bananas. Saute for a few minutes until the sugars in the mango and banana and onion start to caramelize and turn slightly brown.
2.Meanwhile, in a blender, puree the stewed tomatoes, chile, tomato paste and tomato juice.
3.Add the spicy tomato sauce mixture, soy sauce and vinegar to the skillet. Stir to combine.
4.Add the corn syrup or cane sugar, turn the heat down to a simmer and cook for a few minutes until the flavors combine.
5.In a high speed blender, add the BBQ sauce and coriander. Blend until completely smooth.
6.Preheat the oven to 380° F.
7.Season the flour with salt and pepper. Dip the chicken parts in the seasoned flour and place in a large baking pan.
8.Using a large spoon or a small ladle, pour the BBQ sauce over each piece of chicken.
9.Bake for 35-45 minutes, until the sauce is glossy and baked on. Serve.
