Name: Tongan Chicken Taro Leaf Bundles
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 bundles
Cuisine: Tongan
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 tsp grated fresh ginger; 1 tbsp soy sauce; 1/2 tsp freshly ground black pepper; 1 tsp fine sea salt; 1 cup thick coconut cream, divided; 12-16 large young taro leaves, washed and trimmed; 1 cup coconut cream; 1 medium tomato, chopped; 3 spring onions, sliced

A traditional Tongan comfort dish, tender chicken is marinated in coconut cream and aromatics, then wrapped in taro leaves and baked until succulent. The leaves gently steam the filling while infusing earthy, herby notes into every bite, and the rich coconut sauce ties the whole bundle together.

Prep Time20 mins

Cook Time50 mins

Total Time70 mins

Servings4

Yield4 bundles

Nutrition Facts

Per serving (estimated)

480 kcalCalories
32 gFat
18 gSaturated Fat
12 gCarbs
3 gFiber
4 gSugar
32 gProtein
720 mgSodium
780 mgPotassium
70 mgCalcium
3.5 mgIron
18 mgVitamin C
95 mcgVitamin A

Ingredients

For the chicken and marinade

1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp grated fresh ginger
1 tbsp soy sauce
1/2 tsp freshly ground black pepper
1 tsp fine sea salt
1 cup thick coconut cream, divided

For wrapping and baking

12-16 large young taro leaves, washed and trimmed
1 cup coconut cream
1 medium tomato, chopped
3 spring onions, sliced

Directions

In a large bowl, combine the chicken, onion, garlic, ginger, soy sauce, salt, pepper, and 1/4 cup of the coconut cream; stir well and let marinate for 15 minutes.
Prepare the taro leaves by snipping off the tough stems and central ribs; if leaves are very large, tear them in half. Briefly blanch in boiling water for 30 seconds to soften, then drain and cool under cold water.
Lay 2 to 3 taro leaves on a clean surface, overlapping them to create an 8-inch wide base with no gaps.
Spoon about one-quarter of the marinated chicken mixture into the center of each leaf arrangement, keeping it in a neat mound.
Fold the long sides over the chicken, then roll from one end to form a tight bundle, tucking the loose ends underneath to seal.
Arrange all four bundles seam-side down in a deep baking dish or Dutch oven, packing them snugly so they hold their shape.
Pour the remaining coconut cream evenly over the bundles, then scatter the chopped tomato and spring onions across the top.
Cover the dish tightly with a lid or aluminum foil and bake in a preheated 350°F (175°C) oven for 45 minutes, until the chicken is completely cooked through and the leaves are very tender.
Let the bundles rest for 5 minutes, then serve hot in shallow bowls with the coconut pan sauce spooned generously over the top.

Cook’s Notes

Always wear kitchen gloves when handling raw taro leaves, as they contain calcium oxalate crystals that can irritate skin; thorough cooking fully neutralizes this compound.
Choose young, tender taro leaves for the best texture; older, fibrous leaves require longer cooking and can taste bitter.
If taro leaves are unavailable, substitute with Swiss chard or large collard leaves, blanching until pliable before wrapping.
For a brighter finish, squeeze fresh lime juice over the bundles just before serving to balance the rich coconut sauce.
Serve alongside boiled yams, taro, or steamed rice to soak up the flavorful coconut pan sauce.