Chicken And Yams ('ufi Moa)
This Tongan dish combines tender chicken with sweet yams in a flavorful coconut milk sauce, creating a hearty and satisfying meal.
Ingredients
- 4 chicken thighs, bone-in
- 2 large yams, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons coconut oil
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt, pepper, and curry powder.
- In a large pot, heat the coconut oil over medium heat. Add the seasoned chicken thighs and cook until browned on all sides. Remove the chicken and set aside.
- In the same pot, sauté the onion and garlic until softened.
- Add the yams, coconut milk, and chicken broth to the pot. Bring to a simmer.
- Return the chicken thighs to the pot. Cover and cook for 30-35 minutes, or until the chicken is cooked through and the yams are tender.
- Adjust seasoning with salt and pepper, if needed.
- Serve the chicken and yams hot, spooning the coconut milk sauce over the top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Spatula
Tools
Cooking spoon Chef's knife Measuring cups and spoons
Serving suggestions
Serve the chicken and yams with steamed vegetables and a side of taro or cassava for a complete Tongan meal.
Tips & tricks
For a richer flavor, you can use bone-in, skin-on chicken thighs. Just remove the skin before serving if desired.
Cost
$15