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Full Online Book HomeLearning KitchenEthnic_misc - New Caledonia Bougna
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Ethnic_misc - New Caledonia Bougna Post by :Howard_G Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2594

Click below to download : Ethnic_misc - New Caledonia Bougna (Format : PDF)

Ethnic_misc - New Caledonia Bougna

1 Chicken
1 medium Yam
6 Tomatoes
2 medium Onions
3 cups Coconut Cream
Salt and pepper

Prepare banana leaves for wrapping food and light oven. Clean and wash chicken. Cut into serving sizes.

Peel, wash and slice yam into serving pieces. Arrange leaves for wrapping. Arrange food in layers of sliced yams, chicken, tomato and onions. Pour over coconut cream and sprinkle salt and pepper to taste. Wrap up bougna and tie securely. Bake in a hot oven for 1 1/2 hours.
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1/2 cup cider vinegar 1/4 cup soy sauce 1 tablespoon minced garlic 2 Turkish bay leaves or 1 California 4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs Accompaniment: cooked rice Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours. Let chicken stand at room temperature 45 minutes. Preheat oven to 425°F. Arrange chicken, skin sides up,

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1/3 cup honey 2 tablespoons lemon juice 1 teaspoon grated lemon peel 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 lemon, thinly sliced 3 1/2 to 4 pounds chicken pieces Preheat oven to 350° F.In small bowl, combine all ingredients except lemon slices and chicken until thoroughly blended. Loosen skin from chicken pieces. Place chicken in baking pan, skin-side up. Spoon half of glaze under skin of chicken pieces. Slide lemon slices under skin. Brush remaining glaze over tops of chicken pieces. Bake at 350 degrees for 25 to 30 minutes, or until chicken is cooked through and juices