Taisi Moa Samoan Chicken Baked in Banana Leaves
Discover the rich, tropical flavors of Samoa with Taisi Moa, a traditional chicken dish baked in aromatic banana leaves. Tender, bone-in chicken thighs are marinated in a luscious blend of coconut cream, soy sauce, garlic, ginger, lime juice, and a touch of brown sugar, infusing every bite with a perfect balance of savory and sweet. Wrapped snugly in fresh banana leaves, these flavorful parcels lock in moisture and impart a subtle, earthy aroma during baking. Not only is the process of unwrapping these fragrant bundles at the table a feast for the senses, but the resulting dish pairs beautifully with steamed rice or traditional taro. Perfect for family gatherings or adventurous weeknight dinners, this Taisi Moa recipe brings an authentic taste of Samoan cuisine to your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in and skin-on)
- 6 large pieces Fresh banana leaves
- 1 cup Coconut cream
- 3 tablespoons Soy sauce
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 stalks Green onions, chopped
- 1 tablespoon Vegetable oil
- 6 pieces String or kitchen twine
Instructions
1. Preheat your oven to 375°F (190°C).
2. Rinse and pat the chicken thighs dry with paper towels. Set them aside.
3. In a mixing bowl, combine coconut cream, soy sauce, minced garlic, grated ginger, brown sugar, lime juice, salt, and black pepper. Mix well to form the marinade.
4. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes (or up to 2 hours for more flavor).
5. While the chicken marinates, prepare the banana leaves. Run them over a stove flame or soak them briefly in hot water to make the leaves pliable. Cut them into large sections big enough to completely wrap each chicken thigh.
6. Lay a banana leaf flat and place a chicken thigh in the center. Pour about 1 tablespoon of marinade over the chicken, then sprinkle with a few chopped green onions.
7. Fold the sides of the banana leaf over the chicken, then fold up the ends to create a neat parcel. Secure it with kitchen twine or a strip of banana leaf used as a tie.
8. Repeat the process for the remaining chicken pieces.
9. Place the wrapped chicken parcels in a baking dish or oven-safe tray, seam side down.
10. Brush the outside of the banana leaves lightly with vegetable oil to prevent them from drying out during baking.
11. Bake in the preheated oven for 60 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
12. Remove the chicken parcels from the oven and let them rest for 5 minutes before serving.
13. Unwrap the chicken at the table for a dramatic presentation. Serve with steamed rice or taro on the side.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 143.2 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1989 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
