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.

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.

Storage

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

Frequently Asked Questions