Samoan Chicken Kale Moa Food

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SAMOAN CHICKEN KALE MOA



Samoan Chicken Kale Moa image

Make and share this Samoan Chicken Kale Moa recipe from Food.com.

Provided by petlover

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 large onion, chopped
4 garlic cloves, minced
1 inch piece ginger, minced and pounded
1/4 cup oil
2 tablespoons curry powder
1 1/2 lbs chicken pieces
2 cups water
2 cups coconut milk
4 medium potatoes, chopped into large pieces
1 large carrot, chopped into large pieces
1 stick celery, chopped into large pieces
6 tablespoons flour
6 tablespoons water
salt and pepper

Steps:

  • Heat your oil in a large pot, then fry the onion until partly translucent.
  • Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor.
  • Add chicken, 2 cups of water and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft.
  • Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft.
  • Mix the 6 Tb flour with the 6 Tb water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened.
  • Season well with salt and pepper to taste.

TAISI MOA (SAMOAN CHICKEN BAKED IN BANANA LEAVES)



Taisi Moa (Samoan Chicken Baked in Banana Leaves) image

Tender chicken dish. Serve with rice and if you like top with roasted coconut flakes. Found online and posted for ZWT7.

Provided by Artandkitchen

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon soy sauce
1 teaspoon barbecue sauce (if possible an asiatic one)
2 teaspoons minced fresh ginger
3/4 cup coconut milk
4 chicken drumsticks (we used chicken breast, skinless and de boned)
2 yellow plantains (peeled and cut into 2 cm thick slices)
1 sweet potato (peel and sliced)
1 banana leaf, Large, fresh (cut into 4 squares)

Steps:

  • In a bowl, whisk together the soy sauce, barbeque sauce (I used a Chinese one), ginger and coconut milk. Check the taste of the marinade adding more soy sauce, barbecue sauce or ginger to your taste.
  • Place the chicken, plantain and sweet potato in a large bowl and pour over the marinade. Marinate for 30 minutes.
  • Gently warm the banana leaf over a fire until the leaf is pliable (do not burn it), just 3 minutes. (Istead of banana leaf and baking sheet, you can use a baking mold with lid, it's not the same but it's better then nothing).
  • Cut the leaf into four large squares from 30 x 30 cm.
  • Place the chicken onto the banana leaf square and evenly divide the vegetables on top.
  • Pour any remaining marinade and fold the leaves around the chicken.
  • Tie the package and place them in a baking sheet (lined with baking paper).
  • Bake in a previously pre-heated oven at 180°C until the chicken is tender and completely done (around 1 hour).
  • Check the package occasionally to make sure they do not burn.

Nutrition Facts : Calories 456.5, Fat 15.8, SaturatedFat 10.5, Cholesterol 59.1, Sodium 197.1, Carbohydrate 65.3, Fiber 3.2, Sugar 43.8, Protein 16.6

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