Chicken and Ripe Bananas
Source:from Trader Vic's Pacific Island Cookbook

3 Fryer Chickens, Spilt
1/2 cup oil
12 ti leaves *
12 ripe bananas, peeled and halved
3/4 cup butter
salt and pepper
nutmeg
3 cup chicken stock

Cut chicken halves in 2 pieces per serving; saute in oil until golden brown. Add seasonings and chicken stock; let simmer a few minutes. Place 2 pieces of chicken (breast and thigh) in individual baking dishes lined with 2 ti (or banana or parchment paper) leaves, leaving enough extending on each side to fold over (I suggest to use banana leaves if available in the Latin markets). Saute bananas in butter; place 4 strips of banana on top of chicken. Fold ti leaves over the chicken and bananas, then cover the entire dish with aluminum foil. Bake in medium oven half an hour. Serves 6

* a Polynesian plant that foods are traditionally wrapped in and is removed prior to eating - I'm sure one could substitute banana leaves or parchment paper to get the same effect in cooking.