Hawaii | Tahiti | Poultry | Chicken | Taro

Chicken Fafa

(Tahitian chicken with taro leaves)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Taro leaves (fafa), or spinach stems removed, chopped 1 1/2 lbs
 
Oil 2-3 Tbsp
Chicken thighs whole 1 1/2 lbs
Onions chopped finely 2 each
Garlic minced 2-4 cloves
Gingerroot peeled, minced 1" piece
Stock or water 1 1/2 cups
Salt & pepper to taste
 
Cornstarch or arrowroot 2-3 tsp
Coconut cream (see notes) 1 cup

METHOD

Basic Steps:  Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream
  1. If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
  2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20 minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
  3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly. Stir in coconut cream to finish and serve over rice.

VARIATIONS

  • If using frozen spinach, thaw first. Then squeeze dry before adding to the simmering chicken.
  • Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.

NOTES

  • This simple dish is a traditional part of at the Tahitian ahima'a, or pit barbeque.
  • Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Don't shake the can before you open it and you can skim it right off the top.
  • The Hawaiian version of this dish is called chicken luau.
  • The taro must be cooked in saltwater first to remove irritating cacium oxalate from the leaves.