Entree: Wallis and Futuna – National Cuisine – Poulet Roussi (Browned and braised chicken in a fragrant coconut-ginger citrus sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, sliced, about 8 oz (225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground turmeric
- 1–2 fresh bird’s eye chilies, sliced (or 1 serrano), to taste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 1 tbsp (15 g) tomato paste (optional, for color)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Cooked taro, cassava, or steamed rice to serve (no measurement)

Instructions

1. Pat the chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat the coconut oil in a large heavy skillet or Dutch oven over medium-high heat. Working in batches if needed, sear the chicken pieces skin-side down until deeply golden brown (roussi), about 6–8 minutes per side; transfer to a plate.
2. Reduce heat to medium, add the sliced onion to the pan and sauté until translucent and beginning to caramelize, about 6 minutes. Add garlic, ginger, turmeric, and sliced chilies; cook, stirring, until fragrant, about 1 minute.
3. Stir in the tomato paste (if using) and deglaze the pan with 1/4 cup (60 ml) of the chicken stock, scraping up browned bits. Return all chicken pieces to the pan.
4. Pour in the remaining chicken stock and the coconut milk, bring to a gentle simmer, then reduce heat to low. Cover partially and braise until the chicken is cooked through and tender, about 25–30 minutes.
5. Uncover, increase heat slightly, and simmer a few minutes more to thicken the sauce. Stir in lime juice and adjust seasoning with remaining salt and pepper to taste.
6. Remove from heat, sprinkle with chopped cilantro or parsley, and serve hot with boiled taro, cassava, or steamed rice to soak up the coconut-ginger sauce.