Coconut Chicken with Banana Blossom

Who says the banana is the only edible part of the plant??.The banana blossom is the unopened flower of the banana plant.It's color ranges from a dark fuchsia to reddish-purple.To use , the hard outer leaves are removed and the inside white tender heart is eaten.It has a taste and texture similar to artichokes or hearts of palm which makes it a perfect addition to salads.Banana blossoms are a favorite of South Asian cuisine where they are cooked as a vegetable and used in salads, curries, and stews.

Yield:4 Servings

Ingredients:

1 c coconut cream

1 lb.skinless, boneless chicken breasts, cut into small cubes

2 1/2 large tomatoes, chopped into small pieces

1c fresh mint leaves

1/2 c cilantro

9oz. canned banana blossom, drained, rinsed,cut into small pieces

salt, to taste

1.In a medium saucepan, bring the coconut cream to a boil. Add the chicken breast and reduce the heat and simmer for 20-25 minutes, stirring every few minutes.

2.Remove the pan from the heat and discard the coconut cream.Place the chicken in a separate serving dish.

3. In a separate medium bowl, mix the remainder of the ingredients together until evenly combined.

4.Add the tomato-banana blossom mixture to the chicken and gently toss together.Serve with a side of rice.