CHICKEN LUAU

2 lb. chicken thighs
1 tsp. salt
1 Tbs. butter or margarine
2 Lb. taro leaves
1 can coconut milk, thawed

Wash taro leaves thoroughly; remove stem and fibrous part of veins. Place leaves in large saucepan; add water. Bring to a boil, lower heat and simmer for one hour, adding water and stirring frequently. Remove bones from chicken; cut chicken into pieces.
In a medium saucepan, melt butter and saute and cut; chicken. Cover and cook 15-20 minutes. Drain taro leaves thoroughly; add to chicken. Stir in coconut milk and salt; heat, but do not boil.