(Tahitian chicken with Taro leaves or substitute w/ Spinach)
1 1/2 lbs- Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate
from the leaves.)
or Spinach (stems removed, chopped)
Then squeeze dry before adding to the simmering chicken.)
2-3 Tbsp- Oil
(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)
2 -Onions chopped finely
2-4 -cloves of Garlic minced
1" -piece of Ginger root peeled and minced
1 1/2 cups -Stock or water
Salt & pepper -to taste
2-3 tsp- Cornstarch or arrowroot
1 cup- Coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk.
Don't shake the can before you open it and you can skim it right off the top.)
1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer
for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to
a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the
chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20
minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce
to thicken lightly. Stir in coconut cream to finish and serve over rice.
(My tip-I love this with yams or sweet potatoes too!)