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
MOROCCAN-SPICED CHICKEN IN BANANA LEAF
Banana leaves offer an amazing and stunning way to grill food. As a girl, I lived in Hawaii and experienced the beauty and ease of banana leaf cooking for the first time. I created this recipe to combine my love of the banana leaf with my mom's North African style of cooking at home.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Prepare a grill for medium heat.
- In a large bowl, mix together the crushed tomatoes, chicken broth, olives, cardamon, garlic, carrots, bell pepper, onion, 1 tablespoon of the granulated garlic, 1/4 teaspoon of the cayenne and 1 teaspoon salt. Add to a cast-iron pan and put on the grill over direct heat. Bring to a rapid boil, close the lid and boil for 2 to 3 minutes. Remove from the heat and let cool to room temperature.
- Toss the chicken pieces in a bowl with the olive oil, then add the ras el hanout, cumin, cinnamon, remaining 1 tablespoon granulated garlic, remaining 1/4 teaspoon cayenne and 1 teaspoon salt and mix until uniformly covered.
- Arrange the banana leaves on a baking sheet. Place 2 to 3 pieces of chicken on each leaf. With a slotted spoon or fork, cover the chicken with the sauce. Sprinkle a teaspoon each of the lemon zest and cilantro on top of each portion. Fold each banana leaf like an envelope and secure with cook's twine or toothpicks.
- Place the baking sheet with the banana envelopes on the grill over direct heat and cook until the chicken is cooked through but still juicy, 30 to 35 minutes. Serve immediately.
SAMOAN CHICKEN KALE MOA
Make and share this Samoan Chicken Kale Moa recipe from Food.com.
Provided by petlover
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat your oil in a large pot, then fry the onion until partly translucent.
- Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor.
- Add chicken, 2 cups of water and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft.
- Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft.
- Mix the 6 Tb flour with the 6 Tb water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened.
- Season well with salt and pepper to taste.
SAMOAN BBQ CHICKEN
Categories Poultry
Number Of Ingredients 7
Steps:
- 1. Mix the soy sauce and water first. 2. Add the brown sugar and stir until dissolved 3. Add the onions, garlic and ginger root. 4. Marinate chicken, the longer you let it soak, the better. 5. BBQ it (all our Samoan and Tongan friends only use charcoal - gas doesn't give it the right flavor). We pull each piece out dripping wet and baste the others that are on the grill already as you put the new one on. Repeat for all pieces. Flip them often - you're not looking for blackened or dry, just bouncy, juicy meat.
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