from "Hot Chicken" by Hugh Carpenter I have changed the recipe a bit Make a marinade as follows: 1/4 c. ea. chopped cilantro and basil, garlic, ginger, soy, GM, honey, lime juice and zest, oil, chile sauce and allspice. Mix well. Measure 1/2 cup, add coconut milk and chicken stock. Set this aside for sauce later. At this point you are supposed to loosen the skin on the chickens, and work the marinade under the skin, rub more into the top of the skin, and let it marinate for 30 minutes to 8 hrs.. Too much work, and besides, I used skinless breasts. I marinated the breasts in the refrigerator for about 6 hours. Preheat the oven to 425. Mince remaining cilantro and mint and set aside. Spray a shallow roasting pan. Remove the chicken from the marinade and put onto a wire rack in the pan. Roast for 30 minutes. If you use chicken with skin, roast skin side up. I roasted the breasts bone side down. Chicken is done when internal temp. is 170 degrees. Transfer to a serving plate and cover with foil to keep warm. Peel bananas and split them lengthwise. Pour off fat from roasting pan. Melt butter over medium high heat. When it is sizzling, add bananas. Raise heat to high and saute until they begin to brown, about 1 minute. I didnt want them mushy so I removed them from the pan at this point. Pour in reserved marinade that you combined with coconut and chicken stock. Add reserved cilantro and mint. Scrape the pan, and simmer for a few minutes. If you want a thicker sauce, simmer a while longer to cook it down. Taste and adjust seasonings. Spoon sauce around the chicken and garnish with the bananas. MMMMgood. I really like this, though I didnt find it spicy at all. My guests and my husband thought it had a little zing. CHers will probably want to increase the chile sauce added!! Posted to CHILE-HEADS DIGEST by Joanne Dooley on Jan 24, 1999,