Macanese African Chicken

Photo: flickr user scaredy_kat

Ingredients

1 3 1/2 lb chicken

MARINADE:

1 tablespoon garlic

1 tablespoon Sambal or other chile paste

1/2 tablespoon salt

1/2 tablespoon pepper

2 tablespoons canola oil

SAUCE INGREDIENTS:

1 cup chopped shallots

2 heads garlic, cloves peeled and chopped

8 jalapeno chiles, seeded and stemmed

1 3/4 cups grated coconut

3 tablespoons tomato paste

1/2 cup canola oil

3 tablespoons paprika

2 tablespoons peanut butter

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon pepper

Preparation

Preheat oven to 325.

Cut the chicken into pieces and marinate with the garlic, chile paste, salt and pepper for 2 hours.

Make the sauce: Heat 1/2 C oil in a saucepan. Saute shallots, garlic and chiles for 3 minutes. Stir in tomato paste and paprika; sauté for another 3 minutes. Remove from the burner and let cool for 5 minutes. Add water, peanut butter and coconut. Blend thoroughly in a food processor, adding water if necessary. Season with salt and pepper. Set aside.

Heat 2 tablespoons oil in a saucepan on high heat. Sear the chicken on all sides.

Place the chicken in a roasting pan and smother with the sauce. Bake for 35 minutes.

Serve with steamed rice.

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About

Most good restaurants in Macau serve their own version of the official local delicacy: a yummy stew of cross-cultural goodness called African Chicken. Combining influences from Africa, Europe, and Southeast Asia, it's a perfect fit for this worldly little trading outpost.

This is a combination of various recipes for the dish. It is drier than most and is more like a saucy baked chicken dish than a stew.