Chunks of taro root braised with chicken pieces, tomato, celery, and lemon in a rich, earthy stew — a uniquely Cypriot dish rarely found elsewhere.
Ingredients
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1kg taro root, peeled and cut into chunks
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800g chicken thighs, bone-in
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1 head celery, chopped
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2 onions, diced
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400g crushed tomatoes
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Juice of 2 lemons
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4 tbsp olive oil
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Salt and pepper
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2 cups chicken stock
Instructions
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1
Peel taro root wearing gloves (it can irritate skin). Cut into large chunks and rub with lemon juice to prevent discolouration.
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2
Brown chicken pieces in olive oil in a Dutch oven. Remove and set aside.
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3
Sauté onions and celery until softened.
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4
Add taro chunks, crushed tomatoes, chicken stock, lemon juice, salt, and pepper.
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5
Return chicken to the pot. Cover and simmer on low heat for 50-60 minutes until taro is tender and sauce has thickened.
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6
Serve directly from the pot, ensuring each plate gets chicken and taro.
Did You Know?
Taro has been cultivated in Cyprus for over 2,000 years — Cypriot kolokasi is one of the oldest continuously prepared dishes in the Mediterranean.