Pio Quinto with a Tuvaluan Twist

Ingredients

In this Tuvaluan adaptation of Pio Quinto, we replace the traditional Italian ingredients with Tuvaluan staples. Instead of using olive oil, we incorporate coconut milk for a rich and tropical flavor. Lime juice adds a refreshing tang, while local spices infuse the dish with aromatic notes. Additionally, we introduce taro leaves cooked in coconut cream as a side dish, showcasing the abundance of fresh produce found in Tuvalu. We alse have the original recipe for Pio quinto, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 2 limes Juice of 2 limes
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) taro leaves 2 cups (470ml) taro leaves
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• Fresh herbs (such as cilantro or parsley) for garnish Fresh herbs (such as cilantro or parsley) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the coconut milk, lime juice, minced garlic, turmeric, cumin, paprika, salt, and pepper. Mix well.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, shaking off any excess. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Remove from the grill and let it rest for a few minutes.
5. 5.
   Meanwhile, in a separate pot, bring the coconut cream to a gentle simmer. Add the taro leaves and cook for about 10 minutes, or until the leaves are tender.
6. 6.
   Serve the grilled chicken alongside the taro leaves. Garnish with fresh herbs.

Treat your ingredients with care...

• Taro leaves — Make sure to remove the tough stems before cooking. If taro leaves are not available, you can substitute with spinach or kale.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the grilled chicken before serving.
• If you prefer a spicier kick, add a pinch of chili powder or cayenne pepper to the marinade.
• Serve the dish with a side of steamed rice or roasted sweet potatoes for a more substantial meal.
• Experiment with different herbs for garnish, such as mint or basil, to add a refreshing twist.
• If you can't find fresh taro leaves, you can use frozen ones, but make sure to thaw them before cooking.

Serving advice

Serve the Tuvaluan Pio Quinto with a generous portion of grilled chicken alongside a mound of creamy taro leaves. Garnish with fresh herbs for a pop of color and freshness. This dish pairs well with a side of steamed rice or roasted sweet potatoes.

Presentation advice

Arrange the grilled chicken breasts on a platter, placing the taro leaves beside them. Drizzle some of the coconut cream from the taro leaves over the chicken for an enticing presentation. Sprinkle fresh herbs on top to add a vibrant touch. Serve with a smile!