Sweet and Spicy Curried Chicken

1 tablespoon unsalted butter
1 tablespoon vegetable oil
6 large chicken legs (about 4 pounds total), skin removed and legs split to separate the drumstick from the thigh
¾ pound onions, peeled and diced (2 1/2 cups)
1 tablespoon flour
2 tablespoons curry powder
1 teaspoon cumin powder
¼ teaspoon cayenne pepper
1 ½ teaspoons freshly ground black pepper
1 ½ teaspoons salt
1 cup water
5 cloves garlic, peeled, crushed and coarsely chopped (1 tablespoon)
1 unpeeled Granny Smith apple (about 1/2 pound), unpeeled and cut in half, seeded, and cut into 1-inch dice (about 1 1/2 cups)
1 banana (about 1/2 pound), peeled and cut into 1/2-inch slices
1 large tomato, cut into 1-inch cubes (1 cup)
2 tablespoons shredded fresh mint or 1 teaspoon dried mint

Nutritional Information
- Nutritional analysis per serving (6 servings)
  908 calories; 62 grams fat; 17 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 61 grams protein; 339 milligrams cholesterol; 892 milligrams sodium

6 servings

Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet.
To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken.
Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.