2 medium tomatoes, peeled, seeded, diced or 1 (15-ounce) can diced tomatoes, drained
2 tablespoons minced fresh jalapeno
2 tablespoons plus 2 teaspoons brown sugar
1 tablespoon lime juice
2 tablespoons flour
1/4 cup canola oil
1 medium onion, chopped
1/4 cup raisins
1 teaspoon salt
1/2 cup chicken broth
3 -- nearly ripe bananas (showing a little green at each end)
1/4 teaspoon ground cloves
1 bunch cilantro for garnish
Marinate chicken in rum 30 minutes in plastic bag, massaging to cover all surfaces. In medium bowl blend coconut, green onions, tomatoes, jalapeno, 2 teaspoons brown sugar and lime juice and let stand.
Pat chicken dry, reserving marinade, dust with flour and saute in oil in large skillet (may need 2) until golden on both sides. Add onion, raisins, salt, broth and reserved marinade. Cover and simmer 15 minutes or until juices run clear. Uncover, raise heat, and boil until liquid is reduced to a glaze.
Preheat broiler, Half bananas lengthwise and arrange in lightly sprayed foil-lined 9"x13" baking pan. Sprinkle with remaining brown sugar and cloves. Run under broiler until sugar is bubbling and bananas are tinged with brown.
Remove chicken to platter, spoon glaze over and arrange bananas along one side. Drain coconut salsa with slotted spoon and place along other side. Garnish with lavish bunch cilantro. 6 servings.