Samoan · beginner
Samoan Coconut Chicken Lu'Au Skillet
Inspired by traditional Samoan palusami and lu'au moa, this quick skillet braises tender halal chicken thighs in creamy coconut milk and leafy greens infused with fresh ginger and onion.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a deep skillet over medium-high heat and season chicken pieces with sea salt.
- 02
Add chicken to the skillet and sear for 5 minutes until lightly browned on all sides, then remove to a plate.
- 03
Reduce heat to medium and add diced onion, grated ginger, and minced garlic to the skillet, stirring for 3 minutes until softened.
- 04
Pour in unsweetened coconut milk and soy sauce, stirring to scrape up any browned bits from the bottom of the pan.
- 05
Return chicken to the skillet, bring coconut broth to a low simmer, and cook uncovered for 10 minutes until chicken is tender and cooked through.
- 06
Fold in baby spinach in batches until wilted into the rich coconut sauce, then remove from heat and serve warm over cooked rice.
A LITTLE KITCHEN KNOW-HOW
Coconut Milk Reduction
Gently simmering coconut milk allows moisture to evaporate, concentrating rich fats and coastal island flavor without breaking the sauce.
Notes from the kitchen
- Taro leaves (lu'au) can be used instead of spinach if cooked thoroughly to break down calcium oxalate crystals.
- Full-fat canned coconut milk creates the rich, silky consistency characteristic of traditional Samoan coconut sauces.
- Original home-cooking adaptation inspired by Samoan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.