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Рецепт Coconut Crusted Chicken Wrapped In Banana Leaves
by Global Cookbook

Coconut Crusted Chicken Wrapped In Banana Leaves
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Ингредиенты

  • 1 pkt frzn banana leaf
  • 1 lb boneless chicken, legs, minced
  • 3 sm Thai chili, seeded, and, minced
  • 1 Tbsp. Worcestershire sauce
  • 1 x juice of one lime
  • 1 lrg garlic, clove, chopped
  • 1 tsp salt freshly cracked black pepper
  • 1 x egg
  • 2 c. unsweetened shredded coconut
  • 1 lrg shallot, minced peanut oil, for frying breadcrumbs Sauce
  • 1 1/2 c. coconut lowfat milk
  • 2 Tbsp. lime, pickle in oil salt, to taste
  • 1 Tbsp. whole fennel seeds
  • 1 lrg shallot, sliced
  • 1 Tbsp. peanut oil

Инструкции

  1. In a food processor add in chicken, chilies, Worchestershire sauce, lime juice, garlic, salt and pepper, egg and shallot. Puree till coarsely minced and well blended. If mix is too loose, add in some breadcrumbs to get a doughier consistency. Heat oil in a frying pan and cook 1 tsp. of the chicken mix. Taste and adjust seasoning. Shape the rest of the chicken mix into oval patties, using 2 Tbsp. of mix for each one. Brown each patty on one side only. Pat 1 Tbsp. of shredded coconut onto the uncooked side of each patty, pressing the coconut on firmly. Flip the patty over to brown the side with the coconut.
  2. Thaw banana leaves. Clean them with a damp cloth. Cut them into 81/2 by 11-inch pcs. Transfer the chicken patty, coconut side up to the centre of one banana leaf. Fold banana leaf up like an envelope. Tie securely with butcher twine. Put chicken pkgs. into an ovenproof baking dish and bake for 30 min.
  3. To serve, open the envelope and drizzle the sauce over the chicken patty.
  4. Sauce:To make the sauce, heat peanut oil in a small saucepan. Saute/fry whole fennel seeds and shallots. Add in coconut lowfat milk and pureed lime pickle. Bring to a boil then lower heat and simmer uncovered for 5 min. Season with salt and pepper.