Macanese African Chicken Recipes

AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非洲鸡)

African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) image

Juicy chicken with crispy skin, tender potato, and colorful peppers are brought together by a peanut butter and coconut based sauce. Sweet, savory, nutty, and spicy! And it all comes together in one pan, fuss free.

Provided by Maggie Zhu

Categories Main

Number Of Ingredients 18

Ingredients

2 pound (1-kg) bone-in skin-on chicken thighs and/or legs ((*Footnote 1))
1/2 tablespoon Madras curry powder
1/2 tablespoon paprika powder
1 teaspoon salt
2 tablespoons olive oil
1 onion (, sliced)
1 tablespoon ginger (, minced)
3 cloves garlic (, minced)
1 tablespoon paprika powder
2 tablespoons Madras curry powder
1 cup chicken stock
1/2 can (270-millimeter / 9 ounce) coconut milk
1/4 cup unsalted natural peanut butter
1/4 cup oyster sauce
2 bay leaves
1 (14 ounces / 400 grams) russet potato (, peeled and chopped)
2 bell peppers (, chopped)
Chopped parsley for garnish ((Optional))

Steps:

Preheat the oven to 350 degrees F (180 C).
Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it's well blended with the sauce. Bring to the boil.
Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
Serve hot over steamed rice.

Nutrition Facts : ServingSize 1 serving of the 6 servings, Calories 579 kcal, Sugar 8.6 g, Sodium 531 mg, Fat 44.1 g, Carbohydrate 26.7 g, Fiber 6.3 g, Protein 25.6 g, Cholesterol 56 mg

MACANESE AFRICAN CHICKEN

Macanese African Chicken image

Make and share this Macanese African Chicken recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 18

Ingredients

1 teaspoon dried chili, minced
2 tablespoons shallots, minced
1 teaspoon sweet paprika
2 teaspoons Chinese five spice powder
2 teaspoons dried rosemary, crumbled
1 (3 1/2 lb) chicken, halved
1 cup shallot, minced
1/2 cup garlic, minced
1 1/4 cups red bell peppers, minced
1/4 cup canola oil
1/2 cup sweet paprika
1/2 cup grated coconut
1/2 cup coconut milk
1/4 cup peanut butter (smooth type)
1 1/2 cups chicken broth
1 bay leaf
3 tablespoons canola oil
1 potato, cut into 1 inch cubes

Steps:

In a bowl, stir together the chili pepper, garlic, shallots, paprika, five-spice powder and rosemary. Rub the mixture into the chicken, place the bird in a shallow dish, cover and chill overnight or for at least six hours.
Cook the shallots, garlic and bell pepper in the oil, in a pot over moderately low heat. Stir the vegetables until they have softened. Then stir in the paprika, coconut, coconut milk, peanut butter, broth and bay leaf.
In a large skillet, heat the oil over moderately high heat until it is hot but not smoking. Brown the chicken with the potato cubes.
Preheat the oven to 400 degrees F. Transfer the chicken and potatoes to a baking dish, spoon two cups of the sauce over the chicken and bake in the middle of the oven for 25 to 30 minutes, or until the chicken is thoroughly cooked.
Serve the chicken and potatoes with the remaining sauce. Don't forget to remove the bay leaf.

Nutrition Facts : Calories 3069.8, Fat 215.5, SaturatedFat 65.9, Cholesterol 595.3, Sodium 1345.5, Carbohydrate 118.6, Fiber 21.2, Sugar 51.4, Protein 173.4

CHICKEN WINGS AFRICANA

Chicken Wings Africana image

Categories Chicken Garlic Bake Broil Marinate Super Bowl Coconut Peanut Spice Bell Pepper Gourmet

Yield Makes 20 to 24 wings

Number Of Ingredients 19

Ingredients

For the chicken wings
4 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 tablespoon Chinese five-spice powder (available at Asian markets and most supermarkets)
2 teaspoons paprika
1 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
2 tablespoons vegetable oil
4 pounds chicken wings (about 20 to 24), the tips cut off and reserved for another use
For the sauce
1/3 cup natural-style peanut butter
1/4 cup well-stirred canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped red bell pepper
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce
coriander sprigs for garnish if desired

Steps:

Prepare the chicken wings:
Mince and mash the garlic and the shallots to a paste with the salt and in a large bowl stir the paste together well with the five-spice powder, the paprika, the rosemary, the cayenne, and the oil. Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight. Arrange the wings, skin sides up, on the rack of a foil-lined large broiler pan and bake them in the upper third of a preheated 425°F. oven for 25 to 30 minutes, or until they are golden brown. The wings may be prepared 1 day in advance, kept covered and chilled, and reheated.
Make the sauce:
In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt.
Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander.

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