Editorial sample recipeSamoanbeginnerGluten-FreeHalalDairy-Free

Samoan Coconut Chicken Lu'Au Skillet

Name: Samoan Coconut Chicken Lu'Au Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 1.5 lb boneless skinless halal chicken thighs, cut into 1-inch pieces; 1 tbsp coconut oil; 1 piece yellow onion, medium, finely diced; 1 tbsp fresh ginger, grated; 3 clv garlic, minced; 13.5 oz unsweetened coconut milk, 1 full-fat can; 6 oz fresh baby spinach, washed; 2 tbsp low-sodium soy sauce, use tamari for gluten-free

Inspired by traditional Samoan palusami and lu'au moa, this quick skillet braises tender halal chicken thighs in creamy coconut milk and leafy greens infused with fresh ginger and onion.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Coconut Milk Reduction

Gently simmering coconut milk allows moisture to evaporate, concentrating rich fats and coastal island flavor without breaking the sauce.

Instructions

Step 1: Heat coconut oil in a deep skillet over medium-high heat and season chicken pieces with sea salt.

Step 2: Add chicken to the skillet and sear for 5 minutes until lightly browned on all sides, then remove to a plate.

Step 3: Reduce heat to medium and add diced onion, grated ginger, and minced garlic to the skillet, stirring for 3 minutes until softened.

Step 4: Pour in unsweetened coconut milk and soy sauce, stirring to scrape up any browned bits from the bottom of the pan.

Step 5: Return chicken to the skillet, bring coconut broth to a low simmer, and cook uncovered for 10 minutes until chicken is tender and cooked through.

Step 6: Fold in baby spinach in batches until wilted into the rich coconut sauce, then remove from heat and serve warm over cooked rice.

Cooking tips

Taro leaves (lu'au) can be used instead of spinach if cooked thoroughly to break down calcium oxalate crystals.
Full-fat canned coconut milk creates the rich, silky consistency characteristic of traditional Samoan coconut sauces.
Original home-cooking adaptation inspired by Samoan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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