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New Caledonian bougna with chicken, root vegetables, greens, and coconut sauce.

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: New Caledonian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.