Chicken with Lemon in Banana Leaves

Ingredients

• 250 g Cherry Tomatoes
• 1 Shallot
• 2 Garlic cloves
• 5 basil leaves
• 3 mint leaves
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp sour cream (min. 10% fat)
• 1 tsp ground turmeric
• Salt
• 350 g basmati rice
• 200 g Sugar snap peas
• 2 tbsp butter
• 1 tbsp Sesame oil
• 4 chicken breast fillets (≈150 g each)
• 5 tbsp Lemon juice
• 1 tsp unprocessed grated lemon zest
• 3 shallots
• 150 g red bell pepper strips
• 2 red chili peppers
• 5 tbsp peanut oil
• 1 tsp ground turmeric
• 200 ml poultry stock (glass)
• Salt
• 4 banana leaves

Instructions

1. 1.

   Wash, pat dry and halve the cherry tomatoes. Peel and finely dice the shallot and garlic cloves. Wash, shake dry and finely chop the basil and mint leaves. Whisk together olive oil, lemon juice and sour cream; season with turmeric and salt. Combine tomatoes, shallots, garlic and herbs; taste and refrigerate.

2. 2.

   Preheat oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Wash sugar snap peas, trim ends and blanch in plenty of salted water for 6-8 minutes until firm. Drain, shock in cold water and let drain.

4. 4.

   Wash and pat dry chicken breasts; rub with lemon juice and grated zest. Cover and refrigerate.

5. 5.

   Peel and finely chop shallots. Wash, halve red bell pepper and chili; remove seeds and white membranes; slice into thin strips.

6. 6.

   Heat peanut oil in a small pan; sauté shallots until translucent. Add pepper strips, chili and turmeric; cook briefly. Pour in poultry stock, season with salt and simmer for 5 minutes.

7. 7.

   Cook rice with 750 ml salted water: bring to boil, then reduce heat and let steam for about 20 minutes until tender.

8. 8.

   Place four banana leaves on a baking sheet; lay chicken breasts on top, seal leaf edges and pour the onion‑vegetable mixture over them. Roast in preheated oven for 15–25 minutes. (Alternatively place chicken without banana leaves in a casserole dish and pour stock over.)

9. 9.

   Just before serving toss sugar snap peas in hot butter with sesame oil and heat; season with salt.

10. 10.

    Plate chicken from banana leaves with rice, sugar snap peas and tomatoes; serve with a chilled beer.