Macau

African chicken

Name: African chicken
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Macanese
Ingredients: 1 kg in large pieces or halved chicken, curry cut (bone in chicken, small pieces); 1 1/2 tsp salt; 1 tbsp plus 1 tsp paprika; 8 cloves garlic; 1 large onion; 2 fresh red chillies (fresh red chiles); 2 1/2 tbsp peanut butter; 3/4 cup thick coconut milk; 2 tbsp desiccated coconut (unsweetened shredded coconut); 2 tbsp tomato puree; 1 1/2 tbsp butter; 1 tbsp cooking oil (vegetable oil); 1 tbsp lemon juice

Grilled chicken under a spicy, nutty, coconut and paprika sauce. Macau's most famous mystery.

75 minTime

53 gProtein each

mediumSpice

Sailors' sauce2 chapters · 1 min read

Make it your way

Grandma's wayGrilled chicken in peanut, coconut and paprika sauce.

The original

687kcalsame

53 gproteinsame

4 gfibresame

75minutessame

Galinha à Africana, a Macanese icon.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg, in large pieces or halved

Salt1½ tsp

Paprika1 tbsp plus 1 tsp

Garlic8 cloves

Onion1 large

Fresh red chillies (fresh red chiles)2

Peanut butter2½ tbsp

Thick coconut milk¾ cup

Desiccated coconut (unsweetened shredded coconut)2 tbsp

Tomato puree2 tbsp

Butter1½ tbsp

Cooking oil (vegetable oil)1 tbsp

Lemon juice1 tbsp

Method

5 steps

1Rub the chicken with salt, half the paprika, a third of the garlic and lemon and marinate 1 hour.
2Blend onion, remaining garlic and chilli into a paste. Fry in butter and oil until sweet.
3Add the remaining paprika, tomato, peanut butter, coconut milk and desiccated coconut and simmer 10 minutes.
4Grill or roast the chicken at 220 C until charred and cooked through with no pink, about 35 minutes.
5Pour the sauce over and return to the oven for 5 minutes.

Serve it like this

Serve the charred chicken in its baking dish with the sauce bubbling, with rice or crusty bread and a simple salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Macau

African chicken

Grilled chicken under a spicy, nutty, coconut and paprika sauce. Macau's most famous mystery.

75 minTime

53 gProtein each

mediumSpice

Sailors' sauce2 chapters · 1 min read

Make it your way

Grandma's wayGrilled chicken in peanut, coconut and paprika sauce.

The original

687kcalsame

53 gproteinsame

4 gfibresame

75minutessame

Galinha à Africana, a Macanese icon.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg, in large pieces or halved

Salt1½ tsp

Paprika1 tbsp plus 1 tsp

Garlic8 cloves

Onion1 large

Fresh red chillies (fresh red chiles)2

Peanut butter2½ tbsp

Thick coconut milk¾ cup

Desiccated coconut (unsweetened shredded coconut)2 tbsp

Tomato puree2 tbsp

Butter1½ tbsp

Cooking oil (vegetable oil)1 tbsp

Lemon juice1 tbsp

Method

5 steps

1Rub the chicken with salt, half the paprika, a third of the garlic and lemon and marinate 1 hour.
2Blend onion, remaining garlic and chilli into a paste. Fry in butter and oil until sweet.
3Add the remaining paprika, tomato, peanut butter, coconut milk and desiccated coconut and simmer 10 minutes.
4Grill or roast the chicken at 220 C until charred and cooked through with no pink, about 35 minutes.
5Pour the sauce over and return to the oven for 5 minutes.

Serve it like this

Serve the charred chicken in its baking dish with the sauce bubbling, with rice or crusty bread and a simple salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

African chicken

Make it your way

Ingredients

Method

African chicken

Make it your way

Ingredients

Method

Make it a meal