Sweet chicken baked in banana leaves Recipe

The ingredients are wrapped in banana leaves and enclosed in the oven. Chicken and fish can both be used. This dish is also known as Bougna in the South Pacific island of New Caledonia.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 2/5

Les ingrédients

Pour people
  • Chicken thigh(s) : 12 whole
  • Unsweetened coconut milk : 400 cl
  • Sweet potato(s) : 3 whole
  • Green banana(s) : 2 whole
  • Onion(s) : 1 whole
  • Tomato(es) : 3 whole
  • Red chilli(s) : 2 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • banana leaf(s) : 6 whole
  • Sunflower oil : 100 ml
  • Garlic clove(s) : 2 whole


  • 1. PART ONE

    Preheat the oven to 200 degrees.

    Heat the oil in a frying pan on a high heat, add the chicken thigh skin said dawn and season with a pinch salt and pepper, when the skin is golden brown, flip the chicken thigh and cook for 2 minute. Set this to the side.

    On a clean chopping board, peel the sweet potatoes and dice into 2 cm cube and set to the side.

    Peel the onion and fine dice, peel and crush the garlic, peel the green bananas and cut into 1cm slice and set a side.

    Remove the seed of the chilli and fine dice, chop the fresh tomatoes and set a side.

  • 2. PART TWO

    Place the banana leaf on top a sheet of aluminum foil and spread all the prep vegetable and season with salt and pepper.

    Place the chicken thigh on a top of the vegetable and pour the coconuts milk.

    Wrap the banana leaf and close with the aluminum foil.

    Transfer into a baking tray and bake for 1h30.

  • 3. TO SERVE

    Transfer your Bougna to your plate with the banana leaf and scoop over the rice.

Chef's tip

«Traditionally this would baked in an oven made from hot rocks. So this dish is perfect for BBQ season.»

Your comments