Tuvaluan-style Cider Chicken

Ingredients

In this Tuvaluan adaptation, the traditional French Poulet au cidre is infused with Tuvaluan spices and ingredients to create a unique flavor profile. The original recipe is modified to incorporate local ingredients and cooking techniques, resulting in a dish that reflects the vibrant and tropical flavors of Tuvaluan cuisine. We alse have the original recipe for Poulet au cidre, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 cups (470 ml) Tuvaluan cider 2 cups (470 ml) Tuvaluan cider
• 1 cup (235 ml) coconut milk 1 cup (235 ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat coconut oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
2. 2.
   In a small bowl, combine the turmeric powder, paprika, cumin powder, and coriander powder. Season the chicken pieces with salt and pepper, then rub the spice mixture onto the chicken.
3. 3.
   Push the onion mixture to one side of the skillet and add the chicken pieces. Cook until browned on all sides.
4. 4.
   Pour in the Tuvaluan cider, coconut milk, soy sauce, and brown sugar. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for about 45 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the chicken from the skillet and set aside. Increase the heat to medium-high and simmer the sauce until it thickens to a desired consistency.
7. 7.
   Return the chicken to the skillet and coat it with the thickened sauce. Cook for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Tuvaluan-style Cider Chicken hot, garnished with fresh cilantro. Accompany with steamed rice or root vegetables.

Treat your ingredients with care...

• Coconut oil — Use extra-virgin coconut oil for a more pronounced coconut flavor.
• Tuvaluan cider — If Tuvaluan cider is not available, you can substitute it with apple cider or apple juice.
• Coconut milk — Opt for full-fat coconut milk to achieve a creamy and rich sauce.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor and aroma.

Tips & Tricks

• For a spicier version, add chopped chili peppers or a pinch of cayenne pepper to the spice rub.
• Marinate the chicken in the spice mixture for a few hours or overnight to enhance the flavors.
• Adjust the sweetness of the sauce by adding more or less brown sugar according to your preference.
• Serve the Tuvaluan-style Cider Chicken with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Tuvaluan-style Cider Chicken with steamed rice or traditional Tuvaluan root vegetables, such as taro or breadfruit, for a complete and satisfying meal. Add a side of fresh tropical fruit salad to complement the flavors of the dish.

Presentation advice

Arrange the chicken pieces on a platter and pour the thickened sauce over them. Garnish with fresh cilantro leaves for a pop of color. Serve the dish family-style, allowing everyone to help themselves to the flavorful chicken and aromatic sauce.