Rush-Hour Gourmet

You can put together these parcels in no time. The recipe is reflective of cookbook author Pierre Thiam's home region of Casamance, in southern Senegal. Serve with couscous.

4 servings

1 large lime

1 medium jalapeño pepper

Pinch freshly grated nutmeg

Pinch kosher salt

11/2 cups low-fat coconut milk

1/4 cup unsweetened shredded coconut

11/4 pounds boneless, skinless chicken breast halves

2 ripe plantains (may substitute 2 to 3 bananas)

1 to 2 large banana leaves, for wrapping the parcels (may substitute parchment paper)

1. Preheat the oven to 425 degrees.

2.

Finely zest the lime, yielding at least 1 teaspoon. Place in a large mixing bowl, then squeeze its juice into the bowl (2 tablespoons).

3.

Stem and seed the jalapeño pepper, cut it thinly lengthwise; add to the bowl along with the nutmeg, salt, coconut milk and shredded coconut; mix well.

4.

Trim any fat from the chicken breasts, then cut them horizontally into very thin slices (for flat, thin and wide paillards). Transfer them to the bowl as you work. Turn to coat evenly; set aside.

5.

Discard the plantain peels, then cut the plantains into very thin slices.

6.

Rinse and pat dry the banana leaf, then cut it into eight 6- to 8-inch squares. Use a second leaf if necessary. (Or cut parchment paper into 8- to 10-inch squares.)

7.

Divide the plantain slices and coated chicken among the banana leaf (or parchment) squares. Close the leaf, folding the ends over. Use kitchen twine to tie the parcels securely. Discard the remaining marinade mixture.

8.

Place the packets on a large rimmed baking sheet and roast for 20 minutes. Remove from oven; the sealed banana-leaf packets will stay warm for up to 15 minutes. Open onto a plate; serve warm.

Per serving:

379 calories, 35 grams protein, 34 grams carbohydrates, 13 grams fat, 82 milligrams cholesterol, 173 milligrams sodium, 5 grams dietary fiber