New Caledonian Bougna (Coconut Chicken and Root Vegetables)

Bougna is a New Caledonian island dish traditionally wrapped in banana leaves and cooked slowly with chicken, root vegetables, coconut, and greens.

This practical oven version keeps the covered, gentle cooking method while using an earthenware dish to capture the tender texture and fragrant coconut sauce.

Cut the root vegetables into similar-sized pieces so the taro and sweet potato finish tender at the same time as the chicken.

Serving Suggestions

Serve the bougna directly from the dish with lime wedges and extra coconut sauce spooned over the chicken and vegetables.

Recipe Notes

Banana leaves add aroma but are optional for a home oven. Leftovers reheat well, covered, in a low oven with a splash of water.

New Caledonian Bougna (Coconut Chicken and Root Vegetables)

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A covered island-style bake of chicken, taro, sweet potato, greens, and coconut milk inspired by New Caledonian bougna.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: New Caledonian

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Chicken and coconut sauce

• 1 1/2 pounds boneless chicken thighs cut into large pieces
• 1 cup unsweetened coconut milk
• 1 medium yellow onion sliced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice

Root vegetables and greens

• 2 medium taro roots peeled and cut into chunks
• 1 medium sweet potato peeled and cut into chunks
• 2 medium carrots cut into chunks
• 2 cups chopped leafy greens taro leaves, spinach, or kale
• 2 large banana leaves optional, rinsed

Equipment

• Large Dutch oven or covered baking dish
• Chef’s knife
• Mixing bowl
• Wooden spoon

Method

 

Prepare the dish:

1. Heat the oven to 350°F (175°C). If using banana leaves, soften them briefly over a flame or in hot water. Line a covered baking dish with the leaves if desired.

Layer the bougna:

1. Arrange the taro, sweet potato, carrots, onion, garlic, ginger, and greens in the dish. Season with salt and pepper, then place the chicken over the vegetables.

Add coconut milk:

1. Pour the coconut milk and lime juice over the dish. Cover tightly with a lid or foil so the steam stays inside.

Bake until tender:

1. Bake for 65 to 75 minutes, until the chicken is cooked through and the root vegetables are tender. Rest covered for 10 minutes.

Serve:

1. Open the dish carefully and serve the chicken, vegetables, and coconut sauce in deep bowls.

Nutrition

Calories: 520kcalCarbohydrates: 48gProtein: 35gFat: 24gSaturated Fat: 16gCholesterol: 115mgSodium: 620mgFiber: 8gSugar: 10g

Notes

• Taro must be fully cooked before serving; raw taro can irritate the mouth.
• Use a tightly sealed dish to reproduce the moist, wrapped cooking environment of traditional bougna.