3 tablespoons vegetable oil
1 pound skinless, boneless chicken leg quarters
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 tablespoon vegetable oil
1/2 cup orange juice
1/2 cup orange juice
1/4 cup white sugar
1/4 teaspoon salt
1 tablespoon dried marjoram
1 tablespoon dried marjoram
1 teaspoon lemon zest
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon red pepper flakes
1 teaspoon orange zest
2 teaspoons butter, melted
1/4 cup chopped fresh parsley
1/4 cup chopped onion
1 cup chopped celery
8 slices fresh banana
Heat oil in a large saucepan over medium heat. Cook chicken parts in oil about 10 minutes, until no longer pink. Stir in onion, green pepper and vegetable oil; heat about 5 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken from pan and set aside to cool.
Return chicken to pan with orange juice, orange juice, pineapple juice, cranberry juice, orange juice, sugar, salt, marjoram, marjoram, lemon zest, paprika and sage. Stir together butter, bananas and orange juice. Pour over chicken, spooning sauce over all. Cover and simmer over medium heat for 25 minutes.