Holidays & Special Occasions
Tuaine Sunday Feast Baked Chicken in Coconut Cream
Ingredients
- - 1.5kg chicken pieces, skin on
- - 400ml (1 3/4 cups) coconut cream
- - 2 cloves garlic, minced
- - 1 onion, sliced
- - 2 tbsp lime juice
- - Salt and pepper, to taste
Method
- Preheat the oven to 180C (350F).
- Arrange the chicken pieces in a large baking dish along with the onion and garlic.
- Pour the coconut cream and lime juice over the chicken.
- Season with salt and pepper, then cover tightly with foil.
- Bake for 45 minutes, then remove the foil and bake a further 20 minutes until the chicken is golden and cooked through.
- Rest for 5 minutes before serving with the pan juices spooned over.
Introduction: Sunday feasts (often called 'umete' spreads) are a cornerstone of Cook Islands family life, when extended family gather after church for a shared table.
Cultural Background: Sunday feasts (often called 'umete' spreads) are a cornerstone of Cook Islands family life, when extended family gather after church for a shared table. Whole chicken pieces baked slowly in coconut cream are a beloved centrepiece of these Sunday gatherings.
Tips: Basting the chicken with the coconut sauce halfway through browning keeps it moist.
Variations: A whole chicken can be used in place of pieces for a more traditional feast presentation. Not vegetarian; chicken is the essential ingredient.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat covered in the oven at 160C (320F) for 15-20 minutes until piping hot.
Nutrition: Approx. 420 kcal per serving, 28g fat, 6g carbohydrate, 35g protein.
FAQs
Q: Is this dish typically served with anything else?
A: Yes, it is usually part of a wider Sunday spread including rukau, ika mata and root vegetables.