Ingredients
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2 lbs chicken, cut into 8 pieces
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1 large onion, chopped
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1/2 lb spinach, cut in 1/4-inch slices or 1/2 lb taro root, leaves cut in 1/4-inch slices
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2 lbs taro root, peeled and cut into 1/4-inch slices
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6 ounces tomatoes, chopped
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2 teaspoons cornflour
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1 (14 ounce) can coconut cream
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1/2 coconut cream can water
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1 teaspoon salt
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lemon slice
Instructions
- Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
- Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
- Cover with tomatoes.
- Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.