Macau African Chicken
A fusion of African spiciness and Portuguese aroma, tender chicken coated in coconut peanut sauce, roasted until golden and slightly charred, bursting with exotic flavors.
Ingredients
11 items- Chicken thighs 500g
- Coconut milk 200ml
- Peanut butter 3 tbsp
- Chili sauce 1 tbsp
- Turmeric powder 1 tsp
- Garlic 4 cloves
- Onion 1
- Salt to taste
- Black pepper to taste
- Lemon juice 1 tbsp
- Vegetable oil 2 tbsp
Nutrition
Steps （7 steps）
Cut chicken thighs into 3cm pieces, season with salt, black pepper and lemon juice, mix well and marinate for 15 minutes.
In a large bowl, combine coconut milk, peanut butter, chili sauce, turmeric, minced garlic and chopped onion; stir into a smooth paste.
Pour the paste over the chicken, mix thoroughly, cover with plastic wrap and refrigerate for at least 1 hour (overnight if possible).
Preheat oven to 200°C. Line a baking tray with foil and brush with vegetable oil.
Arrange chicken pieces in a single layer on the tray, spacing them slightly; brush the tops with oil.
Roast in the middle rack at 200°C for 20 minutes until golden, flip and continue roasting for 15 minutes until slightly charred and cooked through (a skewer inserts easily).
Remove from oven, garnish with chopped peanuts or cilantro, and serve hot.
Tips
Marinating overnight yields richer flavor; watch carefully at the end to prevent burning; alternatively pan-fry over medium heat for 5-6 minutes per side until golden brown.
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