Laplap with Chicken

Ingredients

• 1.2 kg taro or yam, peeled
• 600 g green banana, peeled
• 800 g chicken thighs, bone in and skin on
• 500 ml coconut cream
• 200 ml water
• 8 g fine salt
• 150 g onion, sliced
• 10 g fresh chilli, chopped
• 6 large banana leaves, passed over a flame until they turn glossy and pliable

Equipment

Thermometer · Sheet pan

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Wearing gloves, because raw taro sap drives calcium oxalate needles into the skin and this is a lot of grating, grate the taro and green banana on the fine side of the grater into a wet paste that mounds on the spoon rather than running off it.
2. Beat in the coconut cream, water and salt until it is the thickness of a heavy batter.
3. Line a deep tray with overlapping banana leaves and build it no more than 5 cm deep: half the batter, then the chicken, onion and chilli, then the rest of the batter.
4. Fold the leaves into a sealed parcel and bake at 180C (350F) until the chicken reads 74C (165F) at the bone and the batter is set enough to cut, 90 minutes to 2 hours 30 minutes depending on how deep the tray is. The thermometer decides this, not the clock. 90 min
5. Rest the parcel 15 minutes before opening it, because the starch firms as it cools and it will then slice instead of slumping. 15 min