Niue-Style Chicken and Taro Coconut Parcels

Name: Niue-Style Chicken and Taro Coconut Parcels
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 650 g Chicken Thigh (cut into large pieces); 600 g Taro Root (peeled and cubed); 120 g Onion (finely chopped); 12 g Garlic (finely chopped); 8 g Salt; 2 g Black Pepper; 4 pcs Banana Leaf (rinsed); 350 ml Coconut Cream

A Niue-style banana-leaf parcel filled with chicken, taro, aromatics, and coconut cream. Covered baking steams the filling until the taro is fully tender and the chicken is safely cooked.

Prep

30m

Cook

1h 5m

Serves

Estimated

Nutrition

Per serving

828kcal

Calories

49g

Protein

49g

Fat

52g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Filling

650g
Chicken Thigh (cut into large pieces)
600g
Taro Root (peeled and cubed)
120g
Onion (finely chopped)
12g
Garlic (finely chopped)
8g
Salt
2g
Black Pepper
4pcs
Banana Leaf (rinsed)

Sauce

350ml
Coconut Cream

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 190°C (375°F). Briefly pass the banana leaves over heat so they bend easily without tearing.
02
Combine the chicken thigh, taro root, onion, garlic, salt, and black pepper.
03
Divide the filling among the leaf pieces and fold them into tight parcels.
04
Spoon the coconut cream into each parcel, then seal the parcels completely.
05
Place the parcels in a baking dish and bake until the taro root is completely tender and the chicken thigh reaches 74°C (165°F).
06
Let the parcels rest briefly, then open and serve.

Ratings & Reviews

No reviews yet.