CHICKEN & COCONUT IN BANANA LEAVES
An American version of a tradional Papua New Guinean technique of wrapping parcels of food in banana leaves. Serve with beer or a crisp, white wine.
Provided by ElleFirebrand
Categories Poultry
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Whisk together soy sauce, barbecue sauce, ginger and coconut milk.
- Place chicken drumsticks, thighs, plantain, and sweet potato in a bowl and pour over the marinade. Marinate 30 minutes.
- Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable but not burnt, 3 to 4 minutes.
- Cut the leaf into four large squares, measuring at least 30 x 30 cm. Carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later.
- Place a piece of chicken onto each banana leaf square and evenly divide the vegetables on top. Pour in any remaining marinade and fold the leaves around the chicken like you are wrapping a present.
- Securely tie with the rib strips and place the packets onto a baking sheet.
- Bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour. Check the packets occasionally to make sure they do not burn.
CHICKEN AND COCONUT IN BANANA LEAVES
This is based on a style of cooking that I experienced in Papua New Guinea, however I adapted it slightly to suit Western cooking methods. It basically involves making banana leaf parcels in which to bake the ingredients. Serve parcels on plates, bamboo mats, or more traditionally fresh green banana leaves. Enjoy with a very cold beer (preferably of Tropical origin) although a bottle of Chardonnay has a lot of appeal as well!
Provided by Craig Nanango
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h5m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, barbeque sauce, ginger, and coconut. Pour over chicken drumsticks, thighs, plantain, and sweet potato in a resealable plastic bag. Seal, and marinate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable, but not burnt, 3 to 4 minutes. Cut the leaf into four large squares, measuring at least 12x12 inches. Carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later.
- Place a piece of meat onto each banana leaf square, and evenly divide the vegetables on top. Pour in any remaining marinade, and fold the leaves around the chicken like a present. Securely tie with the rib strips, and place the packets onto a baking sheet.
- Bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour. Check the packets occasionally to make sure they do not burn.
Nutrition Facts : Calories 739.8 calories, Carbohydrate 73.9 g, Cholesterol 127.1 mg, Fat 33.8 g, Fiber 7.1 g, Protein 42.1 g, SaturatedFat 20.4 g, Sodium 282.5 mg, Sugar 30.3 g
CHICKEN WITH COCONUT CHUTNEY IN BANANA LEAVES
This chicken involves a bit of work, but is well worth it. If you are lucky enough to get to visit South India one day, look out for this tasty chicken served in style. You'll be singing happy tunes all the while:)
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 3 slashes on both sides of each chicken breast.
- Then rub the papaya paste on the chicken breasts.
- Keep it aside for 20 minutes.
- In a blender, now puree the mint, corriander, garlic, green chillies, ginger, coconut, lime juice, coconut cream and cumin together.
- Add salt to taste.
- Cut each banana leaf into a 32cm X 32 cm square.
- Boil water in a large pan.
- Hold the banana leaf with tongs and dip each leaf{one at a time} in boiling water.
- Remove the leaf immediately from the water.
- Rinse it in a large bowl of cold water.
- Dry it with a paper towel.
- The leaves should be soft enough to fold.
- Place each chicken breast in the centre of 1 banana leaf.
- Spread the pureed coconut mixture over the top side of the chicken breast.
- Sprinkle the chopped lemon rind over it.
- Fold the opposite sides of the banana leaf over each chicken breast.
- Arrange the banana packets{seam side down} in a single layer in a steamer.
- Place the steamer over a pan of boiling water.
- Cover the steamer.
- Cook for 20 minutes or until the chicken is tender.
- Arrange the unopened banana leaf packets in a serving dish, leaving them to be opened by guests just before eating.
- Enjoy!
Nutrition Facts : Calories 417.1, Fat 27, SaturatedFat 15.7, Cholesterol 92.8, Sodium 122.2, Carbohydrate 11.9, Fiber 4.2, Sugar 5.4, Protein 33.2
TAISI MOA (SAMOAN CHICKEN BAKED IN BANANA LEAVES)
Tender chicken dish. Serve with rice and if you like top with roasted coconut flakes. Found online and posted for ZWT7.
Provided by Artandkitchen
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the soy sauce, barbeque sauce (I used a Chinese one), ginger and coconut milk. Check the taste of the marinade adding more soy sauce, barbecue sauce or ginger to your taste.
- Place the chicken, plantain and sweet potato in a large bowl and pour over the marinade. Marinate for 30 minutes.
- Gently warm the banana leaf over a fire until the leaf is pliable (do not burn it), just 3 minutes. (Istead of banana leaf and baking sheet, you can use a baking mold with lid, it's not the same but it's better then nothing).
- Cut the leaf into four large squares from 30 x 30 cm.
- Place the chicken onto the banana leaf square and evenly divide the vegetables on top.
- Pour any remaining marinade and fold the leaves around the chicken.
- Tie the package and place them in a baking sheet (lined with baking paper).
- Bake in a previously pre-heated oven at 180°C until the chicken is tender and completely done (around 1 hour).
- Check the package occasionally to make sure they do not burn.
Nutrition Facts : Calories 456.5, Fat 15.8, SaturatedFat 10.5, Cholesterol 59.1, Sodium 197.1, Carbohydrate 65.3, Fiber 3.2, Sugar 43.8, Protein 16.6
CURRIED CHICKEN STEAMED IN BANANA LEAVES
Provided by Molly O'Neill
Categories lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the sauce, heat the canola oil over medium heat in a medium saucepan and add the onion, garlic and ginger. Cook, stirring, until the onion softens, about 3 minutes. Add the garam masala and turmeric and cook for 2 minutes more. Add the chilies and coconut milk, lower the heat and simmer, uncovered, for 10 minutes. Season to taste with salt.
- To make the chicken and vegetables, place the chicken breasts between sheets of wax paper and pound them lightly with the back of a small heavy skillet until they are slightly flattened and uniform in thickness. Sprinkle the chicken with salt and lay each half-breast in the center of a banana leaf. Place the diced potatoes and peas in a bowl, season lightly with salt and toss. Top each piece of chicken with 1/4 of the vegetables and pour 1/4 of the sauce over the vegetables. Fold the sides of the banana leaves over the chicken breasts, then fold the top and bottom in toward the center. Secure with toothpicks or tie a very thin strip of banana leaf around each bundle.
- Fill the bottom of a steamer with water almost to, but not touching, the rack and bring to a boil. Place the chicken bundles on the rack (you may have to make 2 layers) and steam, covered, until the chicken breasts are cooked through and the potatoes are tender, about 20 minutes. To eat, unwrap the leaves to expose the filling. (Do not eat the banana leaves.) Serve with rice on the side.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 26 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 17 grams, Sodium 1264 milligrams, Sugar 18 grams, TransFat 0 grams
CHICKEN, COCONUT AND GALANGAL SOUP
I found this recipe in the book "The Food of the World". This is one of the classic soups of Thailand.
Provided by tomoko matsunaga
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.
- Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.
- Add the tomatoes and mushrooms and simmer for 2-3 minutes.
- Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.
- Taste, then adjust the seasoning if necessary.
- This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.
- Serve garnished with coriander leaves.
Nutrition Facts : Calories 555.7, Fat 43.6, SaturatedFat 36.6, Cholesterol 64, Sodium 998.9, Carbohydrate 20, Fiber 2.1, Sugar 6.7, Protein 28.6
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