Moa Fa'asaina (Samoan Braised Chicken)
Moa Fa'asaina is a popular Samoan dish of chicken braised in a savory sauce of soy sauce, vinegar, and aromatics. While traditionally cooked in an umu (earth oven), this recipe adapts it for a Dutch oven or stovetop, resulting in tender, flavorful chicken often served with coconut rice.
🧂 Ingredients
- 1 kg Chicken pieces(bone-in, skin-on (thighs and drumsticks recommended))
- 120 ml Soy sauce(dark soy sauce preferred)
- 60 ml Apple cider vinegar
- 1 large Onion(sliced)
- 4 cloves Garlic(peeled and minced)
- 1 tablespoon Ginger(fresh, peeled and minced)
- 240 ml Water(or enough to partially cover chicken)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tablespoons Tapioca starch(mixed with 2 tbsp water for slurry (optional, for thickening sauce))
- 2 stalks Green onions(chopped, for garnish)
- 1 tablespoon Sesame seeds(roasted, for garnish (optional))
👨🍳 Instructions
- 1
Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the chicken skin helps it brown better. - 2
Heat a tablespoon of oil (if needed, depending on chicken fat) in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides until golden brown. Remove chicken to a plate.
💡 Tip: Don't overcrowd the pot; brown in batches if necessary. - 3
Drain off all but about 1 tablespoon of the rendered chicken fat from the pot. Reduce heat to medium. Add the sliced onions and sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic and ginger to the pot and cook for another minute until fragrant, scraping up any browned bits from the bottom of the pot.
💡 Tip: Be careful not to burn the garlic. - 5
Return the browned chicken pieces to the pot. Add the soy sauce, apple cider vinegar, and water. Bring the liquid to a simmer.
- 6
Reduce the heat to low, cover the pot tightly, and let the chicken braise for 45-60 minutes, or until the chicken is tender and cooked through.
💡 Tip: Check periodically and add a little more water if the sauce seems to be reducing too quickly. - 7
If you prefer a thicker sauce, remove the chicken to a plate. Whisk the tapioca starch with water to create a slurry. Bring the sauce in the pot to a simmer and gradually whisk in the slurry until the sauce thickens to your desired consistency.
- 8
Return the chicken to the pot to coat with the thickened sauce. Garnish with chopped green onions and roasted sesame seeds before serving.
💡 Tip: This dish is excellent served over coconut rice.
💡 Pro Tips
- ✓For a richer flavor, use chicken thighs and drumsticks.
- ✓Adjust the soy sauce and vinegar ratio to your preference.
- ✓If you don't have a Dutch oven, a large, heavy-bottomed pot with a tight-fitting lid will work.
- ✓Traditionally cooked in an umu, this dish benefits from slow, moist cooking.
🔄 Variations
- Add sliced carrots or bell peppers during the last 20 minutes of braising.
- For a spicier version, add a pinch of red pepper flakes with the garlic and ginger.
- Serve with a side of steamed or boiled taro root.