Entree: French Polynesia – Northern Culinary Region – Poulet Fafa (chicken simmered with taro leaves and coconut milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 6 oz (170 g) each, total about 3 lb (1.4 kg)
- 1 lb (450 g) taro leaves (fafa), stems removed, chopped and packed
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 4 garlic cloves, minced — about 1.3 oz (37 g)
- 1 tsp (5 g) fresh ginger, minced
- 1 small chili or bird’s eye pepper, minced — optional
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 scallions, sliced for garnish
- 1 tbsp (15 ml) chopped fresh cilantro or chives for garnish

Instructions

1. Rinse chopped taro leaves well and set aside. (Note: taro leaves must be cooked thoroughly to remove irritation.)
2. Season the chicken pieces with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) black pepper. Heat oil in a large pot over medium-high heat and brown the chicken on all sides, 4–5 minutes per side. Transfer chicken to a plate.
3. Add the sliced onion to the pot and sauté until translucent, about 4 minutes. Add garlic, ginger, and optional chili; cook 30–45 seconds until fragrant.
4. Return the chicken to the pot, add the chopped taro leaves, then pour in the coconut milk and chicken stock. Stir gently to combine and submerge leaves and chicken as much as possible.
5. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30–40 minutes until the chicken is fully cooked and the taro leaves are tender and integrated into a thickened sauce. Stir occasionally to prevent sticking.
6. Remove lid, taste, and adjust seasoning with remaining salt, pepper, and lime juice. If sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash of water or stock.
7. Garnish with sliced scallions and chopped cilantro or chives. Serve hot with steamed rice or baked taro.