Entree: Tokelau – Fai'ai Moa (Coconut-braised Tokelauan chicken with taro leaves and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (240 ml) coconut cream
- 1 cup (240 ml) coconut milk
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated (about 0.21 oz (6 g))
- 1 lime, juiced (about 2 tbsp (30 ml))
- 2 tbsp (30 ml) vegetable oil
- 2 medium taro roots or sweet potatoes, peeled and cut into 1-inch (2.54 cm) pieces, approx. 1 lb (454 g)
- 6 taro leaves (or 4 cups (120 g) spinach), rinsed and coarsely chopped
- 1 small tomato, chopped (about 3 oz (85 g))
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) turmeric powder or 1 tbsp (15 g) fresh grated turmeric (optional)
- 1 cup (240 ml) water or light chicken stock
- Fresh cilantro or parsley for garnish (optional)

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (240 ml) coconut cream
- 1 cup (240 ml) coconut milk
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated (about 6 g)
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 2 tbsp (30 ml) vegetable oil
- 2 medium taro roots or sweet potatoes, peeled and cut into 1-inch pieces, approx. 1 lb (454 g)
- 6 taro leaves (or 4 cups / 120 g spinach), rinsed and coarsely chopped
- 1 small tomato, chopped (about 3 oz / 85 g)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) turmeric powder or 1 tbsp (15 g) fresh grated turmeric (optional)
- 1 cup (240 ml) water or light chicken stock
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Pat the chicken thighs dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet or pot over medium-high heat. Brown the chicken thighs 3–4 minutes per side until golden; remove and set aside.
3. Reduce heat to medium, add the sliced onion and sauté until soft, about 5 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.
4. Stir in chopped tomato and turmeric (if using) and cook 2 minutes to break down the tomato.
5. Return the chicken to the pot. Add coconut cream, coconut milk, 1 cup (240 ml) water or stock, lime juice, and the remaining 1/2 tsp (2.5 g) salt. Bring to a gentle simmer.
6. Add the taro root or sweet potato pieces, cover, and simmer gently for 20 minutes.
7. Uncover, add the chopped taro leaves or spinach, nestle them into the coconut braise, and cook uncovered another 8–12 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and roots are tender.
8. Taste and adjust seasoning with more salt or lime juice as needed. If sauce is too thin, simmer a few minutes uncovered to reduce; if too thick, add a splash of water.
9. Serve hot over boiled taro, baked breadfruit, or steamed rice, garnished with chopped cilantro or parsley if desired.