Smoked Chicken in a Banana Leaf
Ingredients
| 2 | fresh red hot chili pepper, chopped (marinade) | |
| 0.25 cup | 60 ml | lime juice (marinade) |
| 2 Tbsp | 30 ml | olive oil (marinade) |
| 0.5 tsp | 2.5 ml | cayenne pepper (marinade) |
| 2 tsp | 10 ml | minced garlic (marinade) |
| 1 tsp | 5 ml | paprika (marinade) |
| 1 tsp | 5 ml | salt (marinade) |
| 1 tsp | 5 ml | dried oregano (marinade) |
| 2 | lime leaf, finely chopped (marinade) | |
| 0.25 cup | 60 ml | chicken stock (marinade) |
| 0.25 cup | 60 ml | coconut milk (marinade) |
| 1 | smoked chicken (about 1 1/2 lbs), meat removed from the bones and shredded | |
| 2 Tbsp | 30 ml | olive oil (plantain) |
| 1 | large plantain, peeled and sliced on the diagonal, 1/2-inch thick | |
| 1 Tbsp | 15 ml | sugar (plantain) |
| 4 | banana leaves (assembly) | |
| 4 | sprigs fresh coriander (assembly) |
Instructions
Marinade
- Combine the marinade ingredients in a food processor and blend into a smooth paste.
- Put the chicken in a non-reactive bowl and rub the marinade all over.
- Cover and refrigerate overnight. Chicken / Plantain
- The next day, remove chicken from the refrigerator and bring to room temperature.
- Meanwhile, heat the olive oil in a medium nonstick saucepan.
- Sprinkle the plantain with sugar and fry until golden and softened, about 2 minutes per side.
- Remove from the heat and set aside. Assembly
- Heat a grill on medium-high heat.
- Divide the chicken among the banana leaves.
- Top with the plantains and the coriander sprigs.
- Tie the banana leaves with kitchen twine, or a banana leaf torn into strips.
- Put the packages on the top shelf of the barbecue for 15 to 20 minutes, or until chicken is hot.