3 tbsp. curry powder
3 tbsp. ground cumin
2 tbsp. allspice
3 tbsp. paprika
2 tbsp. powdered ginger
1 tbsp. cayenne pepper
2 tbsp. salt
2 tbsp. freshly cracked black pepper

4 firm bananas, skin on and halved lengthwise 2 tbsp. vegetable oil 1 tbsp. soft butter 2 tbsp. molasses

1. Mix all the spices together well, rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours.

2. Over a medium fire, grill the chicken breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point; the meat should be fully opaque.

The grilled banana provides a little sweetness and mellowness to contrast with the crispy chicken. Serves 4 as a main course.