1. Disjoint chicken, cut into serving portions. Fry the onion in oil until lightly tinted, remove from pan. Add chicken pieces, skin side down, and brown all over, moving the pieces around in pan frequently. 2. Pour off any oil left in pan, akk the pork pieces, then stir in the water, puree or sauce, coconut, salt, cayenne pepper and thyme. 3. Tie the cloves and bay leaf in a piece of muslin and add to saucepan. Bring to boiling point, reduce heat, cover and simmer for 15 minutes. 4. Meanwhile, peel potatoes, cut into 1cm (12in) slices. Add to pan, pushing them down into the liquid. Simmer for 35 - 40 minutes more, or until chicken and pork are tender. 5. Remove the muslin bag, stir in bananas and the shallots, cover and simmer another 5-7 minutes. Turn into a serving bowl and, if you wish, garnish with coconut and snipped green part of shallots.
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|Serving Size: 1 Serving (496g)|
|Recipe Makes: 8|
|Calories from Fat: 626 (66%)|
|Amt Per Serving||% DV|
|Total Fat 69.6g||93 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 30.1g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 181.1mg||56 %|
|Sodium 534.7mg||18 %|
|Potassium 1201.6mg||32 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 33.8g|
|Protein 41.6g||59 %|
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Calories per serving: 955
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