Chicken and Coconut in Banana Leaves

Recipe by: Craig Nanango

EASY

Ready in 1 hour 50 mins

Reviews (0) | Tweaks (0)

Added to favourites by 3 cooks

Prep: 40 mins Cook: 1 hour 10 mins

Serves: 2

This is adapted from a style of cooking that I experienced in Papua New Guinea. It basically involves making banana leaf parcels in which to bake the ingredients. Serve parcels on plates, bamboo mats, or - more traditionally - on 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!

Recipe provided by:

Allrecipes

Ingredients

1 tsp low-sodium soy sauce

1 tsp barbecue sauce

1 tsp minced fresh ginger

¾ cup (180 ml) coconut milk

2 chicken drumsticks

2 chicken thighs

2 yellow plantains, peeled and cut into 2cm slices

1 sweet potato, peeled and cut into thick sticks

1 large fresh, unsplit banana leaf

Preparation method

1.		Preheat oven to 175 degrees C.

2.		Whisk together soy sauce, barbecue sauce, ginger and coconut milk.

3.		Place chicken drumsticks, thighs, plantain, and sweet potato in a bowl and pour over the marinade. Marinate 30 minutes.

4.		Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable but not burnt, 3 to 4 minutes.

5.		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.

6.		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.

7.		Securely tie with the rib strips and place the packets onto a baking sheet.

8.		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.

My Review:

Printed from Allrecipes.com.au 2/09/2010