Tamale with Chicken and Olives in Banana Leaves

Ingredients

• 3 chicken thighs
• 500 ml vegetable broth
• 800 g canned corn (drained weight)
• 1 onion
• 3 Garlic cloves
• 2 Tomatoes
• 2 tbsp clarified butter
• 60 g stuffed green olives
• Salt
• Cayenne pepper
• 4 banana leaves

Instructions

1. 1.

   Wash the chicken thighs and simmer in broth over low heat covered for about 25 minutes. Let them cool slightly, then pull the meat off the bones. While the thighs cook, puree the corn in a blender. Peel and dice the onions and garlic. Wash and chop the tomatoes.

2. 2.

   Heat the clarified butter in a pot, sauté onion and garlic until translucent. Add the corn puree, tomatoes, chicken meat and 100 ml of the broth. Simmer over low heat while stirring frequently until thickened. Add the olives, season with salt and cayenne pepper.

3. 3.

   Boil the banana leaves in water, drain, and lay them side by side on a work surface. Spread the corn mixture from the pot onto the leaves and fold the leaves over the filling. Tie tightly with kitchen twine. Steam in a steamer basket of a pot for about 40 minutes.