Entree: Wallis and Futuna – Northern Culinary Region – Poulet au Gingembre (Ginger-braised island-style chicken in a coconut-ginger sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 4 tbsp (60 g) fresh ginger, grated
- 4 cloves garlic, minced, about 0.7 oz (20 g)
- 1 fresh red chili, seeded and thinly sliced (optional)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) chicken stock or water
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) light soy sauce or 1 tsp (5 g) salt to taste
- 1 tbsp (12 g) brown sugar or coconut sugar
- 1 tsp (5 g) ground turmeric (optional for color)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 scallions, thinly sliced, about 1 oz (30 g)
- Salt and freshly ground black pepper to taste
- Steamed white rice, for serving: 3 cups cooked (about 600 g cooked)

Instructions

1. Pat the chicken thighs dry, season with salt and pepper. In a large heavy skillet or Dutch oven, heat the vegetable oil over medium-high heat and brown the chicken thighs skin-side down until golden, about 5 minutes per side. Remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until softened, about 5 minutes. Add the grated ginger, minced garlic, and sliced chili and sauté 1–2 minutes until very fragrant.
3. Stir in the coconut milk, chicken stock, lime juice, soy sauce, brown sugar, and turmeric. Return the browned chicken to the pan, nestling pieces into the sauce. Bring to a gentle simmer.
4. Cover and braise over low heat for 25–30 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Uncover for the last 5–10 minutes if you prefer a thicker sauce.
5. Taste and adjust seasoning with salt, pepper, or additional lime juice. Stir in the chopped cilantro and scallions just before serving.
6. Serve the Poulet au Gingembre hot over steamed white rice, spooning the coconut-ginger sauce over the chicken.