Cooking Time: 25 mins.
Preparation time: 30 mins.
Main Cooking Utensils: barbecue, saucepans, aluminum foil

For 8 servings you need:
8 portions young chicken
⅓ cup flour
seasoning
pinch dry mustard
pinch paprika pepper
⅓ cup oil
½ cup butter

Tomato corn sauce:
2 lb. tomatoes
⅔ cup chicken stock
2 teaspoons made mustard
2 tablespoons tomato ketchup
1-2 teaspoons Worcestershire sauce
2 cans sweetcorn
8 bacon slices
8 bananas

1. Dry the portions of chicken well; if using frozen chicken allow to thaw out.
2. Mix the flour, seasoning, mustard and paprika pepper, put into a bag.
3. Drop in the chicken portions – shake until lightly coated.
4. Heat the oil and butter for a few minutes in a pan and brush the chicken with this.
5. Cook over the barbecue, turning once or twice and brushing with the oil and butter.
6. Chop the tomatoes (skin first if wished), put into a pan with the chicken stock, then heat until a pulp (add a little more stock if you want a more liquid sauce).
7. Add the rest of the ingredients (except the bacon and bananas), heat for a few minutes.
8. Lay the bacon slices on the grid and cook for a few minutes.
9. Put the skinned bananas on the foil, brush with the oil and butter, and heat for a few minutes over the barbecue.

TO SERVE: With French bread and salad.

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Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973