Chicken luau

1. * spinach leaves is an excellent substitute for luau leaves ** coconut cream can be made by pouring 3 cups heated (not boiled) milk over 6 cups fresh coconut, shredded or use 3 cups frozen coconut milk.
2. Place cut up chicken in a large pot; add salt and cover with water.
3. Simmeri for 1 ½-2 hours or until tender.
4. Wash luau thoroughly.
5. Remove fibrous portion of veins and remove stems.
6. Cook with about a cup of water for about 15 minutes.
7. Drain.
8. Repeat 2 more times.
9. After the final draining add coconut milk and heat thoroughly, but do not boil.
10. Remove the chicken from the bone and place on a serving dish.
11. Add a little of the chicken broth and top chicken with coconut/luau mixture.