Poulet fafa

Name: Poulet fafa
Total time: 55 min
Yield: Serves 4
Cuisine: French Polynesia
Ingredients: 1 kg (2¼ lb) chicken legs; 600 g (1⅓ lb) spinach (or taro leaves); 400 ml (1⅔ cups) coconut milk; 2 onions; 4 garlic cloves; 3 cm (1 in) piece of ginger; 1 lime; 2 tablespoons oil

Poulet fafa, chicken with spinach and coconut

⏱ 55 minServes 4Easy770 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)chicken legs
600 g (21 oz)spinachor taro leaves
400 ml (1⅔ cups)coconut milk
2onions
4 clovesgarlic
3cm of ginger
1lime
2 tbspoil

1 kg (2.2 lb) chicken legs
600 g (21 oz) spinach or taro leaves
400 ml (1⅔ cups) coconut milk
2 onions
4 cloves garlic
3 cm of ginger
1 lime
2 tbsp oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 Dutch oven, 30 cm (12 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 wooden spoon (30 cm / 12 in)

03 — Method

Cut the chicken legs into pieces and season with salt, pepper and a squeeze of lime; let stand while you prepare the aromatics.
Slice the onions, chop the garlic (germ removed) and grate the fresh ginger, then wash the spinach well, remove the tough stems and chop roughly.
Heat the oil in the Dutch oven and brown the chicken on all sides for a few minutes.
Add the onions, garlic and ginger around the chicken and cook 2 min, then add the spinach a handful at a time and let it wilt.
Pour in the coconut milk, stir to coat, cover and simmer over low heat 25 min until the chicken is tender and the sauce thickened.
Adjust the seasoning with a squeeze of lime and serve hot over white rice with the creamy spinach sauce.