Chicken stuffed with bananas
Description
The recipe won't take much time. This unusual dish will impress your guests. The marinade, if you exclude the sugar, can also be used for steaks, pork, and fish. Serve hot.
Instructions
- 1
Step 1
1. Coarsely chop the garlic. Finely chop the onion and cut the cilantro. In a blender, combine the onion, garlic, orange juice, and lemon juice with cumin, sugar, oregano, lemon zest, red pepper, black pepper, salt, and cilantro. Add olive oil and blend until smooth. Divide the marinade between large plastic bags and add the chicken, marinating for 2 hours or overnight. Preheat the oven to 175°C. Line a baking sheet with parchment paper. Trim the ends of the bananas and bake in the oven for 15–20 minutes, until the peels darken.
- 2
Step 2
2. Remove from the oven and let cool. Once the bananas have cooled, peel, slice, and place them in a bowl. Press the garlic using a garlic press. In a small bowl, beat together the butter, brown sugar, garlic, and rum. Add 3 teaspoons of this mixture to the bananas. Mash the bananas with a fork or potato masher and set aside.
- 3
Step 3
3. Preheat the oven to 200 degrees. Remove the chicken from the marinade and dry it. Carefully separate the skin from the chicken, salt it, fill the cavity with salt and pepper, then rub the rum mixture inside.
- 4
Step 4
4. Fill the cavity with banana puree. Tie the legs with string.
- 5
Step 5
5. Brush the outside with the rum mixture and roast the chicken in the oven for 45 minutes to 1 hour, basting periodically with the rum glaze. If the chicken browns too quickly, cover it with aluminum foil.
- 6
Step 6
6. Let the chicken rest for 10 minutes and serve.