Banana Stuffed Rum Runner Chicken

I have about 30 cookbooks. Some I bought, some were gifts, and the rest I found in the laundry room of the high rise where I lived from 1996 - 2001 (they were left with a note to take 'em so I did). I've rarely ever used any of them.

For years, I've had great intentions to try a new recipe on the weekend because I have more time to do something other than Shake 'n Bake. But I always forget to check for ingredients before I get groceries.

This week I got organized and made note of what I needed ... and I made Banana Stuffed Rum Runner Chicken (from my 365 Ways to Cook Chicken cookbook) for supper tonight.

4 firm ripe bananas,peeled and chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 teaspoon brown sugar
1/4 cup rum [I used dark rum]
1 tablespoon grated lime peel (green part only)
1/4 cup fresh lime juice
1 cup seasoned bread crumbs
2 garlic cloves, finely chopped
7 tablespoons butter or margarine
Salt and freshly ground pepper
1 roasting chicken, about 5 pounds

Sounds weird, eh?

1. Preheat oven to 350 degrees. Wash chicken and pat dry. Sprinkle inside and out with salt and pepper.
   
   
2. In a large frying pan, melt 3 tablespoons of the butter over medium heat. Add garlic and cook 1 minute. Add bread crumbs; cook, stirring, until crisp and brown.
   
   
   
3. Remove pan from heat. Stir in lime juice, lime peel, 1 tablespoon of the rum, brown sugar, nutmeg, and cayenne pepper; mix well. Add banana and toss to combine. Stuff into cavity; truss chicken.
   
   
   
4. Place chicken in a large roasting pan. Melt remaining 4 tablespoons butter and brush over chicken. Roast for 2 hours, until meat thermometer registers 185 degrees. Baste occasionally with pan juices.
   
   
   
5. In a small saucepan, warm remaining rum. Ignite and drizzle over chicken before serving.
   
   Prep: 30 minutes
   Cook: 2 hours
   Serves: 6

I didn't know what to serve with it so went with boiled red potatoes.

With all the crazy stuff that was included, I didn't know what to expect. But it was tasty. The stuffing was sweet but then the heat of the cayenne kicked in. And I could really taste the nutmeg. The chicken was tender with hints of sweetness.

Gord liked it too but found the stuffing too heavy-tasting so didn't have too much ... a bit was enough. I ate all of mine and some of his!

I'd make this again.