Entree: French Polynesia – Southern Culinary Region – Poulet Fafa (Chicken cooked with taro leaves in fragrant coconut milk)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks recommended)
- 12 oz (350 g) taro leaves (fafa), finely chopped and rinsed
- 2 cups (480 ml) coconut milk or cream
- 1 tbsp (15 ml) neutral oil or coconut oil
- 1 medium onion, sliced, about 5 oz (150 g)
- 3 cloves garlic, minced, about 9 g
- 1 tsp (5 g) grated fresh ginger
- 1 small ripe tomato, chopped, about 3 oz (85 g)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 lime, juice only, about 1 tbsp (15 ml)
- 1 small fresh chili (optional), pierced, approx. 5 g
- 2 scallions, chopped, about 1 oz (30 g) for garnish
- 2 tbsp (30 ml) water or more as needed for simmering

Instructions

1. If using raw taro leaves, wear gloves and blanch the chopped leaves in boiling water for 2–3 minutes, then drain and rinse under cold water to remove irritants. Squeeze excess water from the leaves and set aside.
2. Season the chicken pieces with salt and pepper. In a large skillet or saucepan, heat the oil over medium-high heat and brown the chicken on all sides, about 6–8 minutes, working in batches if necessary. Transfer browned chicken to a plate.
3. In the same pan, reduce heat to medium and add the sliced onion, garlic, and grated ginger. Sauté until softened, about 4–5 minutes. Add the chopped tomato and cook until it begins to break down, about 3 minutes.
4. Return the chicken to the pan, add the blanched taro leaves, coconut milk, pierced chili if using, and 2 tbsp water. Bring to a gentle simmer.
5. Cover and cook over low heat for 25–35 minutes, turning the chicken once, until the chicken is cooked through and the taro leaves are tender and fully incorporated into the sauce. Add a splash more water if the mixture becomes too thick.
6. Finish with lime juice, adjust salt and pepper to taste, and sprinkle chopped scallions over the dish. Serve hot with steamed rice or root vegetables.