Chicken Fa Fa

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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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