Portuguese-African Chicken in Coconut Sauce |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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NOTE - most reviewers are noting that they use a full can of coconut milk as opposed to 1 cup. Ingredients:
4 lbs chicken, pieces |
3/4 teaspoon salt |
3/4 teaspoon pepper |
1/4 cup vegetable oil |
1 onion, chopped |
4 garlic cloves, chopped |
2 tablespoons hot red pepper, seeded and minced |
3 tablespoons tomato paste |
2 tablespoons paprika |
1/2 teaspoon ground ginger |
1 cup coconut milk |
3 tablespoons peanut butter |
1/4 cup fresh coriander (or parsley) |
Directions:
1. Season chicken with 1/4 tsp each of the salt and pepper; set aside.
2. Preheat oven to 425°F.
3. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
4. Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.
5. Stir in coconut milk and peanut butter; let cool slightly.
6. Transfer to food processor; purée until smooth. Set aside.
7. Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
8. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.
9. Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.
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