Chicken and Coconut in Banana Leaves Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Chicken and Coconut in Banana Leaves

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 5 mins
  • READY IN 2 hrs 5 mins
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Reviews More Reviews

Mar 09, 2008

I was looking for a recipe to use up the coconut milk I had leftover from making Thai noodles. I did not have any banana leaves but I did have foil packets. I did add a 1 tsp of curry paste to the marinade. It was wonderful. The chicken fell off the bone and my husband loved it. I can only imagine how much better it will taste when I try it with the banana leaves.

 
Mar 17, 2012

I couldn't help it and added a little minced garlic with the ginger. I made it for a friend who grew up in PNG and he said it reminded him of home but didn't taste like the food in PNG because when he was there the food wasn't very flavorful (I blame the garlic). I thought it was tasty and fun (hard to wrap with banana leaves though). I used the extra coconut milk to boil with the rice, gave it a cool flavor.

 

3 Ratings

Mar 05, 2012

no flavor

 

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Nutrition

  • Calories
  • 740 kcal
  • 37%
  • Carbohydrates
  • 73.9 g
  • 24%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 33.8 g
  • 52%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 42.1 g
  • 84%
  • Sodium
  • 282 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Craig Nanango
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