Rosh Hashanah Apricot Chicken Recipe

The Chicken Luau is a traditional Hawaiian dish that combines tender chicken with taro leaves and coconut milk. This flavorful and comforting dish is perfect for a family gathering or a special occasion. The chicken is cooked until it is fall-off-the-bone tender, and the taro leaves add a unique earthy flavor. The creamy coconut milk ties all the flavors together, creating a truly delicious and satisfying meal.

Ingredients:

• 1 whole chicken, cut into pieces
• 2 pounds taro leaves, washed and chopped
• 1 can coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the mixture becomes fragrant.
2. Add the chicken pieces to the pot and cook until they are browned on all sides.
3. Pour in the coconut milk, soy sauce, fish sauce, salt, and black pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the chicken is tender.
5. Add the chopped taro leaves to the pot and stir them into the chicken mixture. Cover the pot again and let it simmer for an additional 30 minutes, or until the taro leaves are cooked through.
6. Remove the pot from the heat and let it sit for a few minutes before serving.
7. Serve the Chicken Luau hot with steamed rice or poi, and enjoy!