Coconut Toddy Chicken

About This Recipe

Coconut toddy (called 'karewe' in some Pacific islands) is the fermented sap tapped from the flower bud of the coconut palm. In Tuvalu it is both a beverage and a cooking liquid. When used in braising, its natural acidity and subtle sourness tenderise chicken while leaving behind complex fruity-yeasty notes. If toddy is unavailable, a 50/50 mix of apple cider vinegar and coconut water makes a credible substitute.

Ingredients

Serves 4

• 1 kgbone-in chicken pieces
• 250 mlcoconut toddy (or 125 ml apple cider vinegar + 125 ml coconut water)
• 4 clovesgarlic, crushed
• 2 smallchillies, sliced
• 1 tspsalt
• 1 tbspcoconut oil

Instructions

1. 1

   Brown chicken

   Heat coconut oil in a wide, heavy pot over medium-high heat. Brown the chicken pieces in batches on all sides, about 4 minutes per side. Remove and set aside.

2. 2

   Sauté aromatics

   In the same pot, fry garlic and chilli 1 minute until fragrant.

3. 3

   Braise

   Return chicken to the pot. Pour over the coconut toddy. Season with salt. Bring to a simmer, cover and cook over low heat 35–40 minutes, turning once, until the chicken is cooked through and the sauce has reduced.

4. 4

   Serve

   Serve over steamed rice or alongside pulaka, spooning the tangy braising sauce generously over the top.

Variations

• •

  Add sweet potato to the braise for a one-pot meal.

• •

  Use duck for a richer result.

Storage

Refrigerate up to 3 days. Flavour improves overnight.

Frequently Asked Questions