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This dish together with sweet potato may be used on the same menu and called a "poi supper." If canned poi is available, it should be served also. The meal may be finished off with slices of fresh pineapple.
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| What You Need: |
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1 chicken, cut in slices
Cream from 1 coconut
2 cups cooked taro or 1 packet frozen spinach, cooked
Grated coconut
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| How To Cook: |
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1. Brown the cut up chicken in a little butter in a large skillet or a medium-sized pan.
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2. Add enough water to cover and simmer until tender. Cook the spinach or taro and add to the chicken.
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3. Add salt to taste. Cook for 5 minutes.
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4. Add the coconut cream (a cream soup can be used as a substitute) and stir until it is well blended.
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5. The gravy will be a little watery, but thickening can be added.
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6. TIP: To make this dish really elegant, remove all the bones and cut the meat into bite-size pieces.
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