Polynesian Chicken Fafa
Embark on a culinary journey to the South Pacific with Polynesian Chicken Fafa, a vibrant dish that combines tender, juicy chicken thighs with the earthy flavors of taro leaves (or spinach) and the creamy richness of coconut milk. This one-pot wonder is infused with aromatic notes of garlic, ginger, and onion, creating a harmonious blend of savory and tropical flavors. Perfectly simmered until the chicken is fall-off-the-bone tender, this authentic Polynesian recipe is as comforting as it is exotic. Serve it alongside steamed rice or taro root for a true taste of Polynesia. With just 20 minutes of prep and a simmering cook time, this hearty dish is ideal for bringing a touch of the islands to your weeknight table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 500 grams Fresh taro leaves (or spinach as a substitute)
- 400 ml Coconut milk
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 ml Water
Instructions
Rinse the taro leaves thoroughly and remove any tough stems. If using spinach as a substitute, skip to the next step.
Bring a large pot of water to a boil and blanch the taro leaves for 5-7 minutes to reduce their bitterness. Drain and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Season the chicken thighs with salt and black pepper, then place them skin-side down in the skillet. Sear for 3-4 minutes on each side until golden brown.
Add the blanched taro leaves (or spinach) to the skillet, arranging them around the chicken.
Pour the coconut milk and water over the chicken and greens. Stir gently to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Cook for 30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Taste and adjust seasoning as needed before serving.
Serve hot with steamed rice or taro root on the side for an authentic Polynesian meal. Enjoy!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 35.2 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4952 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
