Chicken & Coconut in Banana Leaves |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 2 |
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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. Ingredients:
1 teaspoon soy sauce |
1 teaspoon barbecue sauce |
1 teaspoon fresh ginger, minced |
3/4 cup coconut milk, lite if preferred |
2 chicken drumsticks |
2 chicken thighs |
2 plantains, peeled and cut into 1/2-inch slices |
1 sweet potato, peeled and cut into wedges |
1 large banana leaf |
Directions:
1. Preheat oven to 350 degrees F.
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.
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