Fijian Coconut Chicken Mumu

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons freshly grated ginger 2 tablespoons freshly grated ginger
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ground turmeric 1 tablespoon ground turmeric
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste) 1 teaspoon salt (adjust to taste)
• 2 large taro roots, peeled and cubed 2 large taro roots, peeled and cubed
• 2 large cassava roots, peeled and cubed 2 large cassava roots, peeled and cubed
• 2 large sweet potatoes, peeled and cubed 2 large sweet potatoes, peeled and cubed
• 1 bunch spinach, washed and roughly chopped 1 bunch spinach, washed and roughly chopped
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the coconut milk, grated ginger, minced garlic, turmeric, cumin, coriander, chili powder, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them thoroughly. Allow the chicken to marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Take a large sheet of banana leaf and place a layer of taro, cassava, and sweet potatoes in the center. Top with marinated chicken pieces and a handful of chopped spinach.
5. 5.
   Fold the banana leaf over the ingredients to form a secure parcel. Use kitchen twine to tie the parcel if needed.
6. 6.
   Place the banana leaf parcel on a baking tray and transfer it to the preheated oven.
7. 7.
   Bake for approximately 1.5 to 2 hours, or until the chicken is cooked through and the vegetables are tender.
8. 8.
   Carefully remove the banana leaf parcel from the oven and let it rest for a few minutes.
9. 9.
   Unwrap the parcel and transfer the contents to a serving dish.
10. 10.
    Serve the Fijian Coconut Chicken Mumu hot with steamed rice or roti.

Treat your ingredients with care...

• Chicken — For best results, use bone-in and skin-on chicken pieces as they add flavor and moisture to the dish.
• Taro — Make sure to peel the taro roots thoroughly as the skin can be tough and fibrous.
• Cassava — Remove the woody core from the center of the cassava roots before cubing them.
• Sweet potatoes — Cut the sweet potatoes into evenly sized cubes to ensure they cook evenly.
• Banana leaves — If fresh banana leaves are not available, you can use parchment paper as a substitute.

Tips & Tricks

• To enhance the flavors, marinate the chicken overnight in the refrigerator.
• If you prefer a spicier dish, increase the amount of chili powder or add chopped chili peppers to the marinade.
• For a smoky flavor, you can grill the banana leaf parcel on a barbecue instead of baking it in the oven.
• Serve the Mumu with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Fijian Coconut Chicken Mumu hot with steamed rice or warm roti bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

To create an impressive presentation, serve the Fijian Coconut Chicken Mumu in the unwrapped banana leaf parcel on a large platter. This allows guests to experience the aroma and visual appeal of the dish before serving.