Samoan Roast Chicken (Moa Tunu)

Moa tunu, literally baked chicken, is the centerpiece of countless Samoan Sunday dinners. The recipe reflects a century of exchange between Samoa and the wider Pacific: soy sauce and ginger, brought by traders and travelers, married with local cooking traditions to create a marinade that is unmistakably island style. Every family has its own version, but all agree the chicken must be marinated long and roasted until the skin turns dark and sticky.

What makes it great: the soy-garlic-ginger marinade caramelizes into a glossy, salty-sweet lacquer that keeps the meat juicy and impossibly flavorful. It is simple to prepare, feeds a crowd, and tastes even better the next day — which is why leftover moa tunu rarely survives until lunch.

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