Taro and Chicken

1 chicken or 43/4 cups chopped boneless chicken
2 medium sized taro
2 large onions chopped
2 cups chopped green leaves (taro leaves, pumpkin tips, pele)
3 tomatoes
1 cup coconut cream
1 cup water
2 tablespoons lemon juice
Peel taros, cut them into thin slices, and place the cut-up taro in the
bottom of a large saucepan. Cut the chicken into serving portions and place
on top of the taro. Add the chopped onions, green leaves, and tomatoes.
Sprinkle lemon juice. Add the coconut cream and water, and cook over a
gentle heat for about 11/2 hours, or until the chicken is cooked.
Note: High in saturated fat. To reduce, replace up to half of coconut
cream with whole or low fat milk.