Laurent Mariotte Brings Easy Tahiti Chicken Recipe Home!

Imagine lounging on the beaches of Bora Bora, exploring the turquoise lagoons of Maupiti, or the coral reefs of Raiatea… Who hasn’t dreamt of jetting off to the Polynesian islands? Well, there’s a quick way to travel there without buying a ticket. Yes, by cooking a delicious traditional dish from the region, you’ll find yourself transported. Thanks to a Polynesian recipe reimagined by Laurent Mariotte, you can enjoy a round trip to Tahiti in less than an hour.

In these sunny archipelagos, chicken fāfā is a staple dish. Its name derives from the taro leaf, renamed “Polynesian spinach.” “This recipe is traditionally made in Polynesia using taro leaves. A tuber that’s very popular among Polynesians,” explains Laurent Mariotte. “It’s not easy to find on the mainland, so I’ve substituted it with spinach leaves,” adds the culinary expert.

This Polynesian dish consists of chicken thighs, spinach, ginger, garlic, onions, lime, and coconut milk. Here are the quantities you’ll need for 4 servings:

• 4 chicken thighs, halved
• 400 g of branch spinach
• 1 piece of ginger (40 g)
• 2 cloves of garlic
• 2 yellow onions
• 2 limes
• 250 ml of coconut milk
• 300 ml of chicken broth

1. In an oiled casserole, brown the chicken on all sides without over-coloring it.

2. Slice the peeled onions, grate the ginger and garlic, then add them to the chicken. Cook for 5 minutes. Pour in the broth and season.

3. Cover and let simmer for 30 minutes on low heat.

4. Add the washed and drained spinach. Stir and cook for 15 minutes.

5. Finish by adding two-thirds of the coconut milk and the juice of the limes, and let it cook for another 10 minutes covered. Add the remaining coconut milk.

Polynesians typically serve their chicken fāfā piping hot with rice. The result? A fragrant and satisfying dish that will transport your senses from the very first bite.