Entree: Wallis and Futuna – Northern Culinary Region – Poulet au Coco (Chicken simmered in a creamy coconut milk sauce with island aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 6 bone-in chicken thighs, approx. 2.5 lb (1.1 kg) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (6 g) grated fresh ginger
- 1 small red chili, seeded and chopped (optional)
- 1 tsp (2 g) ground turmeric
- 1 medium tomato, diced, about 6 oz (170 g)
- 14 oz (400 ml) coconut milk (one standard can)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 2 cups (400 g) cooked white rice, for serving (optional)

Instructions

1. Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a large skillet or Dutch oven over medium-high heat and brown the chicken, skin-side down first, about 4–5 minutes per side. Transfer browned pieces to a plate.
2. Reduce heat to medium. Add sliced onion to the pan and cook until softened and translucent, about 6 minutes. Add garlic, ginger, chili (if using), and turmeric; cook 1 minute until fragrant.
3. Stir in diced tomato and cook 2–3 minutes until softened. Return chicken to the pan, nestling pieces into the aromatics.
4. Pour coconut milk and lime juice over the chicken, scraping up any browned bits. Bring to a gentle simmer, reduce heat to low, cover, and simmer 25–30 minutes until chicken is cooked through and sauce has thickened slightly.
5. Taste and adjust seasoning with remaining salt and pepper. Stir in chopped cilantro or parsley just before serving.
6. Serve the Poulet au Coco hot with steamed white rice, spooning plenty of coconut sauce over the chicken.