Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This was a dish served at the Tiki Theater Village in Moorea, FP. We absolutely loved the dish and we found a version of this recipe online. It goes great with the Tahitian Tuna (Poisson Cru) Tahitian Tuna (Poisson Cru) for an appetizer and Tahitian Coconut Bread Tahitian Coconut Bread for dessert.

Ingredients Nutrition

Directions

  1. 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.
  2. Sauté the onion, garlic and ginger in the remaining oil till the onion is cooked through.
  3. Add chicken pieces, stock, salt and pepper.
  4. Reduce the heat to low and simmer, covered for about 20 minutes .
  5. Add spinach and simmer another 15 minutes till chicken is tender.
  6. Stir the cornstarch into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly.
  7. Stir in coconut cream to finish and serve over rice.