Nauru Chicken and Pandanus Stew
A hearty and flavorful stew featuring tender chicken simmered with pandanus fruit, root vegetables, and coconut milk, reflecting the blend of local ingredients and influences in Nauruan cuisine.
🧂 Ingredients
- 1 kg Chicken thighs(bone-in, skin-on, cut into 2-3 inch pieces)
- 2 cups Pandanus fruit(peeled and diced (can substitute with ripe mango or papaya if unavailable))
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 2 medium Carrots(peeled and diced)
- 300 g Taro root(peeled and diced (can substitute with sweet potato or potato))
- 400 ml Coconut milk(full-fat)
- 500 ml Chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 0.25 cup Cilantro(fresh, chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and pepper.
💡 Tip: Ensuring the chicken is well-seasoned from the start builds flavor. - 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove the chicken from the pot and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Add the minced garlic and grated ginger to the pot and cook until fragrant.
- 5
Return the seared chicken to the pot. Add the diced pandanus fruit, carrots, and taro root.
- 6
Pour in the coconut milk and chicken broth. Stir to combine, ensuring all ingredients are submerged.
💡 Tip: Use full-fat coconut milk for a richer flavor and creamier texture. - 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook until the chicken is tender and the vegetables are cooked through.
- 8
Season with additional salt and pepper to taste. Garnish with fresh cilantro before serving.
💡 Tip: Taste and adjust seasoning as needed. The pandanus fruit will add a subtle sweetness.
💡 Pro Tips
- ✓Pandanus fruit can be challenging to find outside of its native regions. Ripe mango or papaya can be used as a substitute, but will alter the flavor profile slightly.
- ✓This stew is even better the next day as the flavors meld together.
- ✓Serve hot with steamed rice or flatbread.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Incorporate other root vegetables like sweet potato or cassava.
- For a thicker stew, mash some of the cooked taro root against the side of the pot.