Taisi Moa Chicken Sauce Recipes

TAISI MOA (SAMOAN CHICKEN BAKED IN BANANA LEAVES)

Steps:

• In a bowl, whisk together the soy sauce, barbeque sauce (I used a Chinese one), ginger and coconut milk. Check the taste of the marinade adding more soy sauce, barbecue sauce or ginger to your taste.
• Place the chicken, plantain and sweet potato in a large bowl and pour over the marinade. Marinate for 30 minutes.
• Gently warm the banana leaf over a fire until the leaf is pliable (do not burn it), just 3 minutes. (Istead of banana leaf and baking sheet, you can use a baking mold with lid, it's not the same but it's better then nothing).
• Cut the leaf into four large squares from 30 x 30 cm.
• Place the chicken onto the banana leaf square and evenly divide the vegetables on top.
• Pour any remaining marinade and fold the leaves around the chicken.
• Tie the package and place them in a baking sheet (lined with baking paper).
• Bake in a previously pre-heated oven at 180°C until the chicken is tender and completely done (around 1 hour).
• Check the package occasionally to make sure they do not burn.

TAHINI CHICKEN

Steps:

• Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
• Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.