Caribbean Chicken with Sweet Potatoes & Bananas

The cooking of the Caribbean Islands frequently uses fruits in savory dishes, often laced with a spiciness that could combat even the most withering heat. This sautéed chicken dish demonstrates the concept by combining the sweetness of bananas, nectarines, and apricot jam with the heat of pickled jalapeño peppers. To relish every last drop of the delicious sauce, serve this over rice.

3/4 pound sweet potatoes—peeled, halved lengthwise and cut crosswise into 1/2-inch-thick half-rounds
1 tablespoon olive oil
1/2 pound lean ground chicken or turkey
1 large nectarine, cut into thin wedges
1/4 cup orange marmalade or apricot all-fruit spread
1/4 cup Dijon or grainy mustard
1 bottled (pickled) jalapeño pepper, finely chopped
2 medium bananas, diced
1/4 cup thinly sliced scallions

1. In a steamer, cook the sweet potatoes until tender, about 7 minutes.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until opaque and cooked through, about 2 minutes.
3. Reduce the heat to medium and add the sweet potatoes, nectarine, marmalade, mustard, and jalapeño pepper. Cook, tossing gently, until heated through, about 2 minutes.
4. Remove from the heat. Add the bananas and scallions and toss to combine.

Makes 4 servings.
Per serving: 347 calories, 10g total fat (2g saturated), 45mg cholesterol, 4g dietary fiber, 54g carbohydrate, 14g protein, 456mg sodium.