Ingredients for Taro And Chicken Coconut Cream Casserole
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How to Make Taro And Chicken Coconut Cream Casserole
- Preheat oven to 325°F (160°C).
- Chop 1 large onion and 2 cups of fresh spinach or taro leaves.
- Peel and cube 2 lbs of taro root.
- Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Shred or chop into bite-sized pieces.
- In a large casserole dish (approximately 9x13 inches), arrange alternating layers of chicken, onion, spinach/taro leaves, and taro root.
- In a separate bowl, whisk together 1 (13.5 oz) can of full-fat coconut milk, 1/2 cup of water, 1 teaspoon of salt, and 2 tablespoons of cornstarch until smooth.
- Pour the coconut cream mixture evenly over the chicken and vegetable layers.
- Slice 1 cup of ripe tomatoes and arrange them over the top of the casserole.
- Cover the casserole with foil or a lid.
- Bake for 60-75 minutes, or until the chicken is cooked through and the taro is tender. Remove foil during the last 15 minutes to allow the top to brown slightly.
- Let stand for 10 minutes before serving. Garnish with lemon wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
147g
Fat
84g
Carbs
27g
