Coconut Crusted Chicken Wrapped in Banana Leaves
- serves 4
1 pkg frozen banana leaf
1 lb(s) boneless chicken, legs, chopped
3 small Thai chili, seeded, and, chopped
1 Tbsp Worcestershire sauce
juice of one lime
1 large garlic, clove, minced
1 tsp salt
freshly cracked black pepper
2 cup unsweetened shredded coconut
1 large shallot, chopped
peanut oil, for frying
1 ½ cup coconut milk
2 Tbsp lime, pickle in oil
salt, to taste
1 Tbsp whole fennel seeds
1 large shallot, sliced
1 Tbsp peanut oil
1. In a food processor add chicken, chilies, Worchestershire sauce, lime juice, garlic, salt and pepper, egg and shallot. Puree until coarsely chopped and well blended. If mixture is too loose, add some breadcrumbs to get a doughier consistency. Heat oil in a frying pan and cook 1 teaspoon of the chicken mixture. Taste and adjust seasoning. Shape the rest of the chicken mixture into oval patties, using 2 tablespoons of mixture for each one. Brown each patty on one side only. Pat 1 tablespoon 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 8½ by 11-inch pieces. 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 packages into an ovenproof baking dish and bake for 30 minutes.
3. To serve, open the envelope and drizzle the sauce over the chicken patty.Sauce
1. To make the sauce, heat peanut oil in a small saucepan. Sauté whole fennel seeds and shallots. Add coconut milk and pureed lime pickle. Bring to a boil then lower heat and simmer uncovered for 5 minutes. Season with salt and pepper.