Chicken And Coconut In Banana Leaves
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
61
Spice
62
Sweetness
74
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Whisk together soy sauce, barbeque sauce, ginger, and coconut
2
Pour over chicken drumsticks, thighs, plantain, and sweet potato in a resealable plastic bag
3
Seal, and marinate 30 minutes
4
Preheat oven to 350 degrees F (175 degrees C)
5
Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable, but not burnt, 3 to 4 minutes
6
Cut the leaf into four large squares, measuring at least 12x12 inches
7
Carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later
8
Place a piece of meat onto each banana leaf square, and evenly divide the vegetables on top
9
Pour in any remaining marinade, and fold the leaves around the chicken like a present
10
Securely tie with the rib strips, and place the packets onto a baking sheet
11
Bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour
12
Check the packets occasionally to make sure they do not burn