Chicken Baked in Banana Leaves With Pickled Onions |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
From Better Homes & Gardens Mexican Edition. If banana leaves are unavailable, use tin foil instead, though the flavor will be affected. Ingredients:
1 tablespoon annatto seeds or 1 tablespoon chili powder |
1 teaspoon whole black peppercorn |
4 whole allspice |
1/2 teaspoon dried oregano |
1/2 teaspoon cumin seed |
1 teaspoon finely shredded orange peel |
1/4 cup orange juice |
1/4 teaspoon salt |
2 garlic cloves, minced |
1 cup chopped onion |
2 1/2-3 lbs chicken thighs (with bone) or 2 1/2-3 lbs chicken drumsticks, skinned |
banana leaf |
1 lb red onion, sliced and separated into rings (about 3 1/2 cups) |
1/4 cup white vinegar |
1/2 teaspoon salt |
1/2 teaspoon dried oregano, crushed |
1/4 teaspoon cracked black pepper |
2 garlic cloves, minced |
Directions:
1. For marinade - place the annatto seeds, whole peppercorns, allspice, 1/2 tsp oregano, and cumin seeds in spice grinder and grind to fine powder.
2. In a small bowl, stir together the ground spices, orange peel, orange juice, 1/4 tsp salt, 2 cloves garlic, and onion.
3. Place chicken in a resealable plastic bag set in a deep bowl. Pour marinade over chicken. Seal bag, turn to coat. Marinate in fridge for 6-24 hours, turning occasionally.
4. Cut banana leaves into 12x9 rectangles. Loosely roll up and place in a steamer basket over, but not touching, boiling water. Cover and steam 20-30 minutes or until leaves are soft and pliable. Remove and cool.
5. Remove chicken from marinade, discard marinade. Place 1-2 chicken pieces on each banana leaf. Wrap leaves around chicken. Over wrap with foil and seal tightly.
6. Place wrapped chicken in single layer in a shallow baking pan.
7. Bake in 375°F oven for 1 hour or until instant read thermometer inserted into chicken reads 180°F.
8. Meanwhile for pickled red onions - place onions in a 3 quart stainless steel or nonstick saucepan. Add boiling water to cover. Let stand 1 minute. Drain well.
9. Return onion rings to saucepan, stir in vinegar, 1/2 tsp salt, 1/2 tsp oregano, cracked black pepper, and 2 cloves garlic.
10. Bring to boiling, reduce heat Simmer, covered, for 5 minutes or until onions are tender.
11. Remove from heat, transfer to a small glass bowl. Let stand until cool, about 45 minutes, stirring occassionally.
12. To serve carefully remove foil from chicken. Serve chicken in banana leaves with pickled onions.
|
|