Entree: French Polynesia – Southern Culinary Region – Tahitian Chicken with Coconut Milk (Braised chicken cooked in rich coconut milk with island greens and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 32 min

Total 47 min

Ingredients

- 4 bone-in chicken thighs, skin-on, approx. 7 oz (200 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 small red chilies, seeded and sliced (optional)
- 2 cups (480 ml) full-fat coconut milk
- 8 oz (225 g) taro leaves (fäfä) or young spinach, rinsed and roughly chopped
- 1 tbsp (15 ml) soy sauce or 1 tbsp (15 ml) fish sauce, for seasoning
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken thighs dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat the vegetable 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 until golden. Transfer browned chicken to a plate.
2. Reduce heat to medium, add the sliced onion to the pan and sauté until softened, about 4 minutes. Add garlic, ginger, and chilies and cook 1 minute until fragrant.
3. Return the chicken to the pan, pour in the coconut milk, add soy or fish sauce, remaining salt and pepper, and brown sugar if using. Bring to a gentle simmer, cover partially, and cook for 20 minutes.
4. Add the chopped taro leaves (or spinach) to the pan, nestling them into the coconut broth. Simmer uncovered for another 10–12 minutes until the chicken is cooked through (internal temp 165°F/74°C) and the greens are tender. Stir occasionally to incorporate leaves into the sauce.
5. Stir in the lime juice, adjust seasoning to taste, and remove from heat. Garnish with chopped cilantro or parsley and serve hot with steamed rice or boiled root vegetables.