Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kai (Coconut-braised chicken simmered with breadfruit)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 lb (900 g) breadfruit, peeled, cored, and cut into 1–1½ in (2.5–4 cm) chunks
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) sea salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) water or light fish stock
- 1–2 small red chilies, sliced (optional)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or local herb for garnish
- 2 pandan leaves (optional, tied in a knot)

Instructions

1. Pat the chicken thighs dry and season lightly with ½ tsp (2.5 g) salt and a pinch of pepper. Heat the coconut oil in a large heavy-bottomed pot over medium-high heat.
2. Brown the chicken thighs, skin-side down first, until golden, about 4–5 minutes per side. Remove chicken and set aside.
3. Reduce heat to medium. Add the sliced onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the garlic, ginger, and turmeric and cook 1 minute until fragrant.
4. Return the chicken to the pot. Add the breadfruit chunks, coconut milk, water or stock, remaining salt, chilies, and pandan leaves if using. Bring to a gentle simmer.
5. Cover and simmer over low heat for 25–35 minutes, or until the breadfruit is tender and the chicken is cooked through (internal temperature 165°F/74°C). Stir occasionally and add a little water if the sauce reduces too quickly.
6. Remove the pandan leaves. Adjust seasoning with additional salt and pepper, then stir in the lime juice.
7. Serve hot, spooning chicken and breadfruit with plenty of coconut sauce into bowls and garnishing with chopped cilantro.