Fragrant Spiced Chicken With Banana Sambal Recipes

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FRAGRANT SPICED CHICKEN WITH BANANA SAMBAL



Fragrant spiced chicken with banana sambal image

This spicy Asian-inspired dish is flavoured with coriander, cumin, turmeric, almonds and cardamom. Serve with a cooling chopped salad

Provided by Sara Buenfeld

Categories     Main course

Time 1h

Number Of Ingredients 18

2 large onions , quartered
4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
600ml reduced-salt chicken stock
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
4 green cardamom pods
1 large red chilli , deseeded and finely chopped
2 tbsp ground almond
2 tbsp tomato purée
500g skinless chicken breast , cubed
small pack coriander , chopped
1 small red onion , finely chopped
¼ cucumber , peeled, deseeded and diced
1 small banana , diced
zest and juice ½ lime
250g pack ready-cooked brown basmati rice

Steps:

  • Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
  • Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
  • Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.

Nutrition Facts : Calories 410 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium

MOROCCAN-SPICED CHICKEN IN BANANA LEAF



Moroccan-Spiced Chicken in Banana Leaf image

Banana leaves offer an amazing and stunning way to grill food. As a girl, I lived in Hawaii and experienced the beauty and ease of banana leaf cooking for the first time. I created this recipe to combine my love of the banana leaf with my mom's North African style of cooking at home.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

One 28-ounce can crushed tomatoes with liquid
1 cup chicken broth
1/4 cup green olives, pitted
1/8 teaspoon crushed cardamon
3 cloves garlic, minced
2 carrots, peeled, and diced
1 red bell pepper, diced
1 white onion, diced
2 tablespoons granulated garlic
1/2 teaspoon cayenne
Kosher salt
4 boneless, skinless chicken breasts, quartered
1 tablespoon extra-virgin olive oil
2 tablespoons ras el hanout or any Moroccan spice seasoning
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
6 trimmed banana leaves, each 12 inches square
2 tablespoons lemon zest
2 tablespoons fresh cilantro, chopped

Steps:

  • Prepare a grill for medium heat.
  • In a large bowl, mix together the crushed tomatoes, chicken broth, olives, cardamon, garlic, carrots, bell pepper, onion, 1 tablespoon of the granulated garlic, 1/4 teaspoon of the cayenne and 1 teaspoon salt. Add to a cast-iron pan and put on the grill over direct heat. Bring to a rapid boil, close the lid and boil for 2 to 3 minutes. Remove from the heat and let cool to room temperature.
  • Toss the chicken pieces in a bowl with the olive oil, then add the ras el hanout, cumin, cinnamon, remaining 1 tablespoon granulated garlic, remaining 1/4 teaspoon cayenne and 1 teaspoon salt and mix until uniformly covered.
  • Arrange the banana leaves on a baking sheet. Place 2 to 3 pieces of chicken on each leaf. With a slotted spoon or fork, cover the chicken with the sauce. Sprinkle a teaspoon each of the lemon zest and cilantro on top of each portion. Fold each banana leaf like an envelope and secure with cook's twine or toothpicks.
  • Place the baking sheet with the banana envelopes on the grill over direct heat and cook until the chicken is cooked through but still juicy, 30 to 35 minutes. Serve immediately.

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