Poulet à la Vanille de Tahaa

About This Recipe

Tahaa island is known as the 'vanilla island' of French Polynesia. This showpiece dish braises chicken in a delicate sauce of fresh vanilla pods and coconut cream — a uniquely Polynesian luxury. This poulet à la vanille de tahaa is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 1 wholechicken(cut into 8 pieces)
• 2 podsTahitian vanilla(split and scraped)
• 400 mlcoconut cream
• 1 mediumonion(sliced)
• 2 tbspbutter
• 1 tspsalt

Instructions

1. 1

   Brown chicken

   Melt butter in a wide pan over medium-high heat. Season chicken and brown on all sides, about 8 minutes total. Remove and set aside.

2. 2

   Soften onion

   In the same pan, cook onion over medium heat until soft and golden, about 5 minutes.

3. 3

   Add vanilla and coconut cream

   Add vanilla seeds, pods, and coconut cream to the pan. Stir to combine and bring to a gentle simmer.

4. 4

   Braise chicken

   Return chicken to pan, cover and cook over low heat for 30 minutes until cooked through and sauce is slightly thickened.

   Keep heat very low to avoid coconut cream splitting.

5. 5

   Serve

   Remove vanilla pods, adjust seasoning, and serve over white rice with the sauce spooned generously on top.

Variations

• •

  Add a splash of rum for a festive version.

• •

  Use prawns instead of chicken for a more delicate dish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 3 days. Reheat gently to avoid sauce separation.

Frequently Asked Questions