Instructions: Heat a wok, Peking pan, saute pan, or skillet on burner set high. Spray the bottom; warm the oil. Add the onion and soften (2 to 3 minutes). Sprinkle the chicken to taste with a curry-cumin blend that includes salt and pepper (see recipe). Add chicken to pan and brown one side (3-4 minutes); push the onion up the sides of the wok or spoon onion on top of chicken so that it does not burn.

Turn chicken; spoon onions on top. Carefully add beer, honey, salt and pepper flakes. Bring just to a boil; reduce heat; cover. Simmer for 5 minutes. Uncover; add bananas. Cover and simmer until bananas are soft (from 5 to 10 minutes) and the liquid reduces by half.

Serve hot with steamed rice and vegetables.

BEER TIP - BHG recommended a red Jamaican beer or any lager or ale. We found a very malty dark Porter sold by the bottle (12-oz bottle).

BANANA TIPS - Red bananas hail mostly from Jamaica. They can be eaten raw when very ripe, when the skin turn dark and the flesh slightly soft. Cook with red bananas at any stage of ripeness. We chose a brown, medium ripe banana to test this recipe. To substitute plantain, get one at any stage of ripeness before they turn soft. To substitute regular Cavendish or finger bananas, select ones that are a little green - unripe or firm.

Description: "Beer adds distinctive malty taste to a light sauce."

Serving Ideas : Basmati rice with salsa; broccoli spears with lemon thyme and garlic

NOTES : This adventure was inspired by a recipe published in the Spring 2002 Issue of Better Homes and Gardens Lightstyle Magazine. A little surprising, their recipe used bone-in, skin-on meaty chicken pieces. One cut-up (2.5-lb) fryer made six 4.6 ounce portions after 1 hour in the kitchen.

This recipe was changed to cook skinless boneless thighs for two in about 20 minutes. Red bananas have thick skins: one-third is refuse. The taste and texture is so similar to plantain that we recommend using plantain when cheaper. The pinch pepper gives just enough heat for the after-bite.

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