Chicken Fa Fa

"This is from a polynesian kitchen website for Tahiti. 1 1/2 lbs- Taro leaves (fa fa), were originally used in the recipe but food.com 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."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
10
Serves:
4-6
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ingredients

  • 1 12 lbs spinach (taro, stems removed, chopped, If using frozen spinach, thaw first. Then squeeze dry before adding to)
  • 2 -3 tablespoons oil
  • 1 12 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 12 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)
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directions

  • 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.
  • 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.
  • 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.
  • (My tip-I love this with yams or sweet potatoes too!).

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