Samoan · intermediate
Samoan Coconut Taro And Halal Chicken Fa'Alifu
Bone-in chicken thighs and tender taro roots slow-simmered in rich garlic coconut cream for a hearty comfort meal.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Boil taro root chunks in salted water for 12 minutes until tender, then drain and set aside.
- 02
Heat coconut oil in a heavy Dutch oven over medium-high heat.
- 03
Season chicken thighs with salt and sear for 4 minutes per side until golden brown, then transfer to a plate.
- 04
Add diced yellow onion and garlic to pot, sautéing for 3 minutes until softened.
- 05
Pour in halal chicken broth and coconut cream, scraping up any browned bits from bottom of pot.
- 06
Return chicken thighs and boiled taro root to pot, cover, and simmer gently over low heat for 15 minutes.
- 07
Garnish with sliced scallions and serve hot with rich coconut gravy spooned over chicken and root vegetables.
A LITTLE KITCHEN KNOW-HOW
Fa'alifu Simmering
Braising pre-boiled root vegetables alongside seared meats in concentrated coconut cream to yield a thick, velvet-like savory sauce.
Notes from the kitchen
- Wear gloves when handling raw taro root to avoid skin irritation from natural sap.
- Ensure taro is fully boiled through before simmering in sauce for maximum tenderness.
- 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.