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Receta Coconut Crusted Chicken Wrapped In Banana Leaves

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Raciónes: 4

Ingredientes

Cost per serving $1.07 view details

Direcciones

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 160g
Recipe makes 4 servings
Calories 368  
Calories from Fat 249 68%
Total Fat 28.57g 36%
Saturated Fat 15.08g 60%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 701mg 29%
Potassium 425mg 12%
Total Carbs 12.4g 3%
Dietary Fiber 4.5g 15%
Sugars 5.2g 3%
Protein 17.46g 28%
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