SOUTH SEAS CHICKEN AND BANANAS
Do you love tropical flavors such as coconut, lemon, banana, kiwi and the spice Cardamom? Well, you will certainly enjoy this dish if you do. It is a very unique dish and the flavor of Cardamom is throughout the dish. I love the unique taste of cardamom and coconut along with the crunch of the cornflakes in this dish. This is...
Provided by Kimberly Biegacki
Categories Chicken
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a bowl.
- 2. Dip bananas into milk mixture; roll in cornflakes and set aside.
- 3. Dip chicken into remaining milk mixture; roll in the remaining cornflakes and place in two greased 13-in. X 2-in. baking pans.
- 4. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350 degress for 1 hour [or less if it is chicken breasts]. Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes (I just baked it for 10 more minutes)longer or until chicken juices run clear.
- 5. Garnish with Kiwi and Starfruit if desired. (I laid my sliced kiwifruit on to toasted coconut) Yields 6-8 servings.
- 6. Inside the baked banana. Note: Only make enough bananas for those who are eating. They do not make for a good reheat and will need to be tossed. But the chicken is fine to reheat.
SOUTH SEAS CHICKEN AND BANANAS
Your taste buds get a tropical vacation when you prepare a platter of this chicken! My father-in-law loves coconut, so this dish is one of his favorites. Whenever I serve this for dinner, everyone raves over it. - Wendy Smith, Eagleville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a bowl. Dip bananas into milk mixture; roll in cornflakes and set aside. , Dip chicken into remaining milk mixture; roll in remaining cornflakes and place in two greased 13-in. x 9-in. baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350° for 1 hour. , Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with kiwi and starfruit if desired.
Nutrition Facts : Calories 856 calories, Fat 42g fat (20g saturated fat), Cholesterol 174mg cholesterol, Sodium 592mg sodium, Carbohydrate 79g carbohydrate (49g sugars, Fiber 2g fiber), Protein 43g protein.
CHICKEN AND BANANA CURRY
Provided by Food Network
Categories main-dish
Time P1DT1h25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
- For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
- Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
- For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
- Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
- Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
- Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.
BANANA CHICKEN
lemon juice and coconut cream is insanely good with the bananas. and the chicken.
Provided by ali Bresnahan
Categories Chicken
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350.
- 2. Sprinkle chicken pieces on all sides with salt and pepper. In a bowl, mix coconut cream with lemon juice.
- 3. Peel bananas and cut each banana into halves lengthwise. Brush chicken and bananas thickly with coconut mixture and roll in crumbs, pressing firmly to make them adhere. (*Note* - this is messy) Brush a baking pan with some of the butter. Place chicken pieces in a single layer into pan and drizzle with half of the butter. Bake in preheated 350 oven for 45 minutes.
- 4. Add bananas and drizzle with remaining butter. Bake for another 15 minutes.
- 5. Voila!
SOUTH OF THE SEA CHICKEN AND BANANAS
A tropical delight. You will be asked to make this dish over and over again!
Provided by Karen Anne Bush
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
- Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
- Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.
Nutrition Facts : Calories 954.7 calories, Carbohydrate 69.7 g, Cholesterol 298.2 mg, Fat 31.6 g, Fiber 3.8 g, Protein 97.2 g, SaturatedFat 18.5 g, Sodium 572.4 mg, Sugar 47.8 g
EASY BANANA CHICKEN
Make and share this Easy Banana Chicken recipe from Food.com.
Provided by Pickles F
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Wash chicken breasts and dip them in oil.
- Mash bananas.
- Arrange chicken on a baking sheet and cover each piece with banana.
- You can garnish this with almost any spice imaginable--popular ethnic ones are paprika, coriander, poppyseeds, or cinnamon.
- Bake at 350 degrees for 30 minutes or until chicken reaches internal temperature of 165 degrees.
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TOP 20 MOST POPULAR FOODS IN FIJI - CHEF'S PENCIL
From chefspencil.com
- Curry Vakalolo (with Coconut Cream) Mud Crabs. This delicacy, although not uniquely Fijian as varieties are cooked throughout the South East Asia and Pacific regions, comes in at number one due to its overall popularity in Fiji.
- Purini (Pudding) This is a local version of the traditional English steamed pudding; the main difference being that the Fijian version uses thick coconut milk instead of dairy milk and typically is a bit heavier in terms of texture and consistency.
- Kokoda (Raw Fish) More similar to the Peruvian Ceviche than the Hawaiian Poke, this Fijian delicacy is found in many high-end restaurants and hotels as an entrée or even main course.
- Lovo Food. Very popular for feasts, a lovo is a traditional Fijian method of cooking using an underground (or buried) oven with hot stones. Typical food cooked in a lovo are root vegetables – whole taro or cassava; meat– marinated pork, whole chicken, and even fish; and palusami (taro leaves wrapped in a parcel with coconut cream, onions and optionally meat).
- Fresh Goat Curry. My absolute favorite curry is goat. Freshly slaughtered goat is a delicacy and fairly pricey when served in high-end restaurants. This gamey meat, like lamb or mutton, is an acquired taste but with the spiciness of the curry ingredients and skilled slow cooking produces a mouthwatering spicy meat curry with all the flavors and umami.
- Vakalolo. This popular sweet can be eaten as a dessert or on its own. The different provinces have their own unique recipes although the main ingredients are usually taro or cassava with cassava starch, rich coconut cream, and brown sugar.
- Mangoes in Season. Very popular with locals and tourists alike, when in season there are literally boxes of ripe mangoes of all varieties, colors, shapes, and sizes with one common denominator – their delicious fleshy sweetness.
- Fresh Duck Curry. In Fiji, this Indian delicacy has become a firm favorite and is a welcome addition to any feast or event. “Fresh” refers to the freshly butchered meat, not frozen, and many Indo-Fijian households prepare this for special occasions, even purchasing the specially bred ducks from farms prior to the event.
- Kai Vakalolo (Mussels in Coconut Milk) Kai (freshwater mussels) are plentiful in the many Fijian rivers and used in many different ways – plain soup, curried, or fried.
- Vakasikera (Shredded Cabbage with Fish in Coconut Milk) This popular dish from the Lau province (with Tongan influence) is a favorite at many events or just as a simple home-cooked meal.
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