eglamkowski's Journal: recipe of the day

I've always had great success with this dish whenever I've cooked it, even if it seems a bit odd at first glance. So give this Luau Chicken a try:

1 cup cornstarch
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
fresh ground pepper
2-3 pound fryer cut into 8 pieces (I also use pre-cut and skinned chicken breasts or other assorted pieces...)
4 tablespoons oil
1 cup chicken broth (or water)
2 pounds fresh spinach (or taro leaves if you can get them), washed, stems removed, and cut in half. Or two packages frozen spinach leaves
3 cups coconut milk

Combine cornstarch, salt, garlic powder, onion powder and pepper in a plastic bag. Place 2 or 3 chicken pieces at a time in the bag and shake to coat. Press pieces with fingers to secure coating.

Heat oil in a large skillet and saute chicken until golden.

Add chicken brother and simmer, covered tightly, until chicken is tender.

Cook fresh spinach in only the water remaining on the leaves (frozen spinach with 1/4 cup water). When tender, add 2 cups coconut milk and simmer for 1 minute.

To serve, arrange chicken pieces in center of a large deep casserole dish. Circle chicken with spinach in coconut milk. Heat remaining 1 cup of coconut milk with the chicken broth (DO NOT BOIL) and pour over chicken and spinach.