Banana Chicken Recipes

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BANANA CHICKEN



Banana Chicken image

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

cut up chicken
salt and pepper
1 c cream of coconut (*found in drink mix area of grocery store - used to make pina coladas, etc)
2 Tbsp lemon juice
6 medium bananas
2 1/2 c cornflake crumbs
3/4 c melted butter

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!

EASY BANANA CHICKEN



Easy Banana Chicken image

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

6 chicken breasts
6 bananas
1 cup canola oil

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.

CHICKEN AND BANANA CURRY



Chicken and Banana Curry image

Provided by Food Network

Categories     main-dish

Time P1DT1h25m

Yield 4 servings

Number Of Ingredients 22

2 cups low-fat plain yogurt
1 cup fresh cilantro, chopped
1 tablespoon fresh ginger, peeled and grated
3 cloves garlic
Sea salt
Freshly ground black pepper
2 chicken breasts
1/2 cup slivered almonds
2 tablespoons extra-virgin olive oil
5 cloves garlic, crushed
2 large onions, finely chopped
2 tablespoons all-purpose flour
Freshly cracked pepper
2 tablespoons hot curry powder
1/2 cup dark raisins
2 tablespoons hot mango chutney
2 tablespoons brown sugar
1 teaspoon ground turmeric
Juice of 1 large lemon
1 cup chicken stock
2 ripe bananas, sliced
Sweet shredded coconut, for garnish

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 STEW



Banana Chicken Stew image

This soup/stew is a bit spicy from the cayenne and sweet from the banana. Serve warm over rice (we prefer brown rice) with a leafy green salad. The measurements for seasonings are approximate as I unfortunately don't measure, so start small and adjust to your taste. This is even better the second day.

Provided by Just Garlic

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 cups chicken stock
4 stalks celery (if small, or two large stalks)
2 tablespoons olive oil
2 boneless skinless chicken breasts, chopped to 1/2 inch pieces
2 medium yellow onions, finely chopped
2 garlic cloves, finely chopped
3 bananas, ripe
1/4 teaspoon ground ginger
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne (I added much more)
1 teaspoon salt
1/4 teaspoon black pepper
1 cup milk, warmed
1 (15 ounce) can garbanzo beans (chickpeas)
1 tablespoon butter

Steps:

  • In a saucepan, bring the chicken stock to a low boil. Slice the celery ribs down the center, then chop into thin pieces and add to the stock. Allow the celery to cook 5-10 minutes, or until it becomes tender. Turn off the heat and set aside.
  • Place a large stockpot over medium heat and add the olive oil. When warm add the cubed chicken and cook through, allowing the bits to become slightly golden. Use a slotted spoon to remove the chicken (reserve aside in a bowl).
  • After removing the chicken, add the chopped onion to stockpot. Cook until the onion is beginning to turn golden, then add the garlic and cook for another minute. You're ready to add the bananas! Just slice the bananas into manageable chunks then plop them into the onion/garlic goodness. Use a fork or a potato masher to break down the bananas. There will probably be some lumps--that's perfectly fine.
  • Once mashed, add the spices and seasonings (ginger, thyme, rosemary, cayenne, salt and pepper). Make sure to start small and add more to taste. Remember that while you can always *add* more cayenne its near-impossible to remove!
  • Let the newly-spiced banana mixture warm for a minute then add the milk, garbanzo beans, and reserved cooked chicken. Once this is thoroughly mixed, also add the reserved celery and chicken stock and the butter. All the kiddies should now be in the pool. Bring this up to a very low boil, and if necessary allow it to reduce until the liquid has a texture that is slightly creamy.
  • Serve warm over rice.

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