Chicken Fa Fa

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs spinach (taro, stems removed, chopped, if using frozen spinach, thaw first. then squeeze dry before adding to)
• 2 -3 tablespoons oil
• 1 1/2 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 1/2 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)

Recipe

• 1 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.
• 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.
• 3 sauté the onion, garlic and ginger in the remaining oil till the onion is translucent.
• 4 add back the chicken pieces, stock or water, salt and pepper.
• 5 reduce the heat to low and simmer, covered for about 20 minutes.
• 6 add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
• 7 stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly.
• 8 stir in coconut cream to finish and serve over rice.
• 9 (my tip-i love this with yams or sweet potatoes too!).