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Fijian Chicken Palau Recipe

The Fijian Chicken Palau Recipe

354kcal
5 from 1 vote
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Prep 20 minutes
Cook 29 minutes
Total 49 minutes
The Fijian Chicken Palau recipe is a traditional dish from Fiji. It is a flavorful and nutritious meal enjoyed by many in the region.
Servings 8 Servings
Course Main Course
Cuisine Fijian

Ingredients

  • 2 lbs bone-in chicken cut into pieces
  • 2 onions chopped
  • 3 tablespoons masala
  • 2 teaspoons salt
  • olive oil to coat pan
  • 2 large pinch cumin mustard seed, fenugreek mixture
  • 2 sprig curry leaves
  • 1 stick butter
Wet mixture
  • 6 cloves garlic
  • 2 tablespoon ginger chopped
  • 12 cardamom
  • 12 black cloves
  • 1 cinnamon stick
  • 2 star anise
  • 2 red dried hot chili
Rice
  • 3 cups jasmine rice or basmati
  • 6 cups Water rice to water ratio depends on type of rice
  • 4 tablespoons ghee

Equipment

  • Large pan for searing chicken and cooking onions.
  • Blender for preparing the wet mixture.

Method

Heat a large pan with olive oil over medium heat.
  1. a. Ensure the pan is evenly coated with olive oil.
  2. b. Heat until the oil shimmers but does not smoke.
Add the bone-in chicken pieces to the heated pan.
  1. a. Arrange them evenly to ensure even cooking.
  2. b. Allow the chicken to sear until it becomes golden brown on all sides.
Once the chicken is browned, remove it from the pan and set it aside.
  1. In the same pan, add the sliced onions.
  2. a. Stir them occasionally until they turn translucent and slightly caramelized.
While the onions are cooking, prepare the wet mixture.
  1. a. Combine garlic, ginger, cardamom, black cloves, cinnamon stick, star anise, and dried red chilis in a blender.
  2. b. Blend until it forms a smooth paste.
Add the wet mixture to the caramelized onions in the pan.
  1. a. Stir and cook until the mixture releases its aroma and the oil begins to separate.
  2. b. This may take a few minutes.
Return the seared chicken pieces to the pan with the wet mixture.
  1. a. Ensure the chicken is well-coated with the mixture.
Sprinkle palau masala (or curry powder) and salt evenly over the chicken.
  1. a. Adjust the amount of spice and salt to taste.
Add a large pinch of the cumin, mustard seed, fenugreek mixture and a sprig of curry leaves to the pan.
  1. a. Stir to incorporate the spices into the dish.
Allow the chicken to cook with the spices for a few minutes, absorbing the flavors.
    In a separate pot, rinse the rice thoroughly under cold water.
      Place the rinsed rice in the pot and add water based on the type of rice (rice to water ratio depends on the type of rice).
      1. a. Add jasmine or basmati rice to the pot.
      2. b. Follow the recommended rice-to-water ratio.
      Add 2 tablespoons of ghee to the rice in the pot.
      1. a. Stir to evenly distribute the ghee.
      Place the pot with rice on high heat until it comes to a boil.
        Once it boils, reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and all the water is absorbed.

          Nutrition

          Calories354kcalCarbohydrates62gProtein6gFat9gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat2gTrans Fat0.02gCholesterol19mgSodium589mgPotassium175mgFiber3gSugar1gVitamin A3IUVitamin C4mgCalcium48mgIron1mg

          Notes

          Use bone-in chicken pieces for added flavor.
          Adjust spice levels with red dried chilis based on preference.
          Ensure even coating of spices on chicken.
          Rinse rice thoroughly to remove excess starch.
          Use ghee for a rich flavor in the rice.
          Simmer rice with a tight-fitting lid to cook evenly.
          Let the rice rest for a few minutes after cooking to steam.

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