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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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1 1/2 lbs- Taro leaves (fa fa), were originally used in the recipe but would not recognize the ingredient, spinach is a substiture for taro leaves. The taro must be cooked in saltwater first to remove irritating cacium oxalate from the leaves. Ingredients:
1 1/2 lbs spinach (taro, stems removed, chopped, if using frozen spinach, thaw first. then squeeze dry before adding to) |
2 -3 tablespoons oil |
1 1/2 lbs chicken thighs (use boneless, skinless chicken thighs or breasts if you like. cut into cubes before sauteing.) |
2 onions, chopped finely |
2 -4 garlic cloves, minced |
1 inch piece gingerroot, peeled and minced |
1 1/2 cups stock or 1 1/2 cups water |
salt & pepper, -to taste |
2 -3 teaspoons cornstarch or 2 -3 teaspoons arrowroot |
1 cup coconut cream (coconut cream is the thick coconut milk that rises to the top of a can of coconut milk) |
Directions:
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.
3. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent.
4. Add back the chicken pieces, stock or water, salt and pepper.
5. Reduce the heat to low and simmer, covered for about 20 minutes.
6. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
7. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly.
8. Stir in coconut cream to finish and serve over rice.
9. (My tip-I love this with yams or sweet potatoes too!).
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