Chicken Fafa

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 2 1⁄2 tablespoons butter, divided 1 T and 1 1/2 T
• 1⁄4 cup onion, chopped
• 2  garlic cloves, minced
• 1  cup coconut milk
• 6 -8  ounces fresh spinach (taro)
•  salt
•  pepper

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.