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1
In a bowl mix together the achiote seeds, lime juice, 2 teaspoons of the garlic, turmeric, 1/2 teaspoon ground cumin and 1/2 teaspoon salt to make a smooth paste.
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2
Place the chicken in a glass dish and coat with the paste.
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3
Cover tightly with plastic wrap and let marinate refrigerated for at least 4 and up to 8 hours.
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4
In a large saute pan heat the oil over medium-high heat.
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5
Add the onions, bay leaves, Essence, 1 teaspoon cumin and remaining 1/2 teaspoon salt, and saute until caramelized, about 10 minutes.
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6
Add the tomatoes and saute until soft.
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7
Add the chicken pieces and any reserved marinade to the pot and brown on all sides.
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8
Remove the pan from the heat.
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9
Preheat the oven to 350 degrees F.
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10
Line a baking dish with banana leaves.
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11
Place 1 banana leaf on a work surface, and place 1 chicken piece in the middle.
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12
Spoon 1/4 of the onion-tomato mixture onto the chicken and wrap the leaf around the chicken as though sealing a package.
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13
Place in the lined baking dish and repeat with the remaining chicken and sauce.
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14
Bake the chicken until cooked through and tender, about 1 hour.
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15
Remove from the oven and serve the chicken wrapped in the leaves with the accumulated pan juices.
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16
Combine all ingredients thoroughly and store in an airtight jar or container.
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17
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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18
Published by William and Morrow, 1993.
