Entree: Tonga – Lupulu Moa (Tongan taro-leaf parcels of chicken cooked in coconut cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces (about 6 thighs)
- 12 large taro leaves, washed and tough stems trimmed, approx. 12–16 oz (340–450 g)
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 2 cups (480 ml) coconut cream (full-fat canned preferred)
- 1 cup (240 ml) water or chicken broth
- 2 tbsp (30 ml) vegetable oil for browning
- 1 tbsp (15 ml) soy sauce (optional)
- Banana leaves or foil to cover the baking dish (optional)
- 2 scallions, sliced for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly oil a shallow baking dish large enough to hold the parcels snugly.
2. Season the chicken pieces with salt and pepper. Heat the vegetable oil in a skillet over medium-high heat and brown the chicken in batches until lightly golden, about 3–4 minutes per side; remove and set aside.
3. In the same skillet, add the onion, garlic, and ginger and cook until softened, about 3–4 minutes. Stir in the soy sauce (if using) and return the chicken to the pan; add 1/2 cup (120 ml) water or broth and simmer 3–4 minutes to combine flavors.
4. To assemble, place a spoonful of the chicken-onion mixture in the center of a taro leaf. Fold the leaf over to form a sealed parcel; repeat until all chicken is used. If leaves are small, overlap two leaves per parcel and trim any tough stems.
5. Arrange the parcels seam-side down in the prepared baking dish. Pour the coconut cream and remaining 1/2 cup (120 ml) water or broth over the parcels so the liquid comes about halfway up the sides.
6. Cover tightly with a lid, banana leaf, or foil and bake for 45–60 minutes, or until the taro leaves are tender and the chicken is fully cooked. Alternatively, simmer gently on the stovetop in a covered pot for 45–60 minutes.
7. Remove from oven, garnish with sliced scallions if desired, and serve hot with boiled root vegetables, taro, or rice.