Ingredients:

• 2 lb chicken thigh fillets
• 2 Tbsp canola oil
• 1 tsp salt
• 60 taro leaves or 2 bunches spinach if preferred
• 1 cup coconut milk

Directions:

1. Cut chicken fillets into large dice (about 1–inch).
   
2. Heat canola oil in a large, heavy pan and brown the chicken.
   Sprinkle with salt, cover and cook until chicken is tender.
   
3. Wash the taro leaves and remove the stems and tough parts of the ribs.
   
4. Put into a large saucepan with 2 cups water and 1/2 teaspoon salt, cover and simmer for 1 hour (much shorter if spinach used) or until leaves are tender and there is no 'sting' when they are tasted.
   
5. Squeeze out liquid from the leaves. Combine with coconut
   milk and chicken and heat through just before serving.

Notes:

• For a lower fat version, chill the can of coconut milk. Upon opening can remove cream on top.
• Use a light coat of cooking spray instead of canola oil to brown the chicken.