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Chicken and Taro (Moa mo e Talo)

The Quirky Foodster Team

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10
Servings

Ingredients

  • Chicken pieces, bone-in — 800 g (1.75 lb)
  • Taro, peeled and cubed — 500 g (1 lb 2 oz)
  • Coconut milk — 360 ml (12 fl oz)
  • Onion, chopped — 1
  • Garlic, minced — 2 cloves
  • Oil — 2 tbsp
  • Water — 480 ml (16 fl oz)
  • Salt and pepper — to taste

Method

  1. Heat the oil in a large pot and brown the chicken pieces on all sides; set aside.
  2. In the same pot, sauté the onion and garlic until softened.
  3. Return the chicken to the pot, add the water, and bring to a boil.
  4. Cover and simmer for 20 minutes until the chicken is nearly cooked through.
  5. Add the taro and coconut milk, and continue simmering for 20–25 minutes until the taro is tender and the chicken is fully cooked.
  6. Season with salt and pepper and serve hot.

Introduction: Chicken pieces simmered with taro and coconut milk until tender, a comforting one-pot main for the family table.

Cultural Background: Combining chicken with taro, the island's most important root crop, reflects the practical, coconut-rich cooking style found across Niue, feeding a family with what's readily available.

Tips: Browning the chicken first adds a deeper flavour to the finished dish. Cut the taro into even pieces so it cooks through at the same rate.

Variations: Add chopped taro leaves for extra vegetables and traditional flavour. Use bone-in thighs for extra flavour and moisture.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.

FAQs:

Q: Can I use boneless chicken?

A: Yes, though bone-in pieces add more flavour to the cooking liquid.

Q: Is this dish spicy?

A: No, it is mild by default, though chilli can be added to taste.

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