With several flavours borrowed from different cuisines – almost every place ruled by the Portuguese lent its own trademark flavour to this dish. Portugal (smoked paprika), Africa (peanuts), India (coconut) and China (five-spice) this African style Chicken is served on the menu of almost every Macanese restaurant with the best version served at Henri’s Galley.
a sprinkling of freshly ground black pepperapprox 1/2 tsp
For the sauce:
1/4cupoil
1cuponionfinely chopped / minced
1/2cupgarlicfinely chopped / minced
1/2cupsweet paprika finely chopped or substitute it with 1/2 cup red bell peppercapsicum
1tspchilli poweroptional - if additional spice required
1/2cupgrated coconutpulse it just a couple of times in a grinder
1tbsppeanut butter or 1 tbsp of roasted peanuts finely ground
1cupchicken stock
1/2cupcoconut milk
2bay leaves
salt to taste
Instructions
Wash and drain the chicken breasts. Wipe with a kitchen tissue to remove excess moisture. Marinate it with all the ingredients mentioned under 'For the marinade', cover the bowl with plastic wrap & refrigerate overnight for best results (or for a minimum of 2 hours)
To make the sauce, heat oil in a saucepan over medium heat, add onions, garlic and cook until soften for about 5 minutes. Add the sweet paprika or bell pepper and extra chilli powder if required, ground coconut and cook for another few minutes. Add chicken stock, coconut milk, bay leaves and peanut butter and simmer for 10 minutes over low heat.
Heat 2 tbps oil and fry (browthe chicken and transfer the same onto a well greased baking tray, also fry the potatoes in the same oil for about 5 minutes on a low heat and transfer the same to baking tray. Cover the chicken and potatoes with the cooked sauce.
Preheat the oven to 200Put the baking tray in the oven and bake for about 45 to 50 minutes. Check after 30-35 minutes to see if the potatoes and chicken are tender.
Serve with bread or rice.
Notes
Five spice powder is available in most supermarkets or those that stock Chinese condiments & spices