Total Time
35mins
Prep 5 mins
Cook 30 mins

This is a version of a Tahitian dish, since Taro is hard to come by in the U.S. I substitute it with spinach leaves. This is also a mild dish. Serve this dish with rice, I prefer sticky rice, but any other kind works well. For different flavors try jasmine rice.

Ingredients Nutrition

Directions

  1. Heat 1 T butter in a skillet, add onions and sauté until golden brown. Set onions in a bowl aside.
  2. In the skillet melt the remaining 1 1/2 T butter and place the chicken in the skillet and brown evenly.
  3. Add the onions and continue to cook until the chicken is no longer pink, 15-20 minutes (depending on thickness). Then add the garlic and spinach, cover and simmer for 5 more minutes.
  4. Before serving pour the coconut milk over the chicken and add salt and pepper to taste. Serve over hot cooked rice.

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