Wallis and Futuna

Poulet Fafa


-1.5 lbs taro leaves (fafa), or spinach, chopped  (Note: If using frozen spinach, thaw first, then squeeze dry before adding to the simmering chicken.)
-2-3 Tbsp oil
-1.5 lbs chicken thighs
-2 onions, finely chopped
-2-4 cloves garlic, minced
-1-inch piece ginger, minced
-1.5 C. stock or water
-Salt and pepper, to taste
-2-3 tsp cornstarch or arrowroot starch
-1 C. coconut cream

1) If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 45 minutes *Must cook for this long for safe consumption. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2) Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil and remove to a plate.
3) Sauté the onion, garlic and ginger in the remaining oil until the onion is translucent. Add back the chicken pieces and the stock or water, salt and pepper. Reduce the heat to low and simmer, covered,
for about 20 minutes.
4) Add the taro leaves or spinach and simmer for another 15 minutes, or until the chicken is tender.
5) Stir the cornstarch or arrowroot into 2-3 Tablespoons of cold water and then stir the cornstarch mixture into the simmering sauce to thicken it lightly. Stir in coconut cream to finish and serve over rice.