Cherry & Dennis Helper Habitat

Macanese African Chicken

澳門非洲雞

Macanese African Chicken — finished dish

Total time: 80 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Roasted chicken is coated with a thick peanut, coconut, tomato and chilli sauce, then baked briefly to cling to the skin.

01

Ingredients

Main ingredients

800 g skin-on bone-in chicken thighs
1 medium onion
3 cloves garlic
150 ml tomato passata
200 ml coconut milk
60 g unsweetened peanut butter
80 ml water

Seasoning

2 tsp paprika
1/2 tsp chilli flakes
2 tbsp olive oil
3/4 tsp salt
1/4 tsp black pepper

Macanese African Chicken — ingredients

02

Tools

oven
roasting tray
chopping board
knife
small saucepan
whisk
food thermometer

Macanese African Chicken — tools

03

Steps

Macanese African Chicken — Preheat the oven to 200°C and line a roasting tray with baking paper

Step 1

Preheat the oven to 200°C and line a roasting tray with baking paper

Preheat the oven to 200°C and line a roasting tray with baking paper.

Macanese African Chicken — Pat chicken dry

Step 2

Pat chicken dry

Pat chicken dry, especially the skin, and remove excess moisture.

Macanese African Chicken — Rub chicken with 1 tbsp olive oil

Step 3

Rub chicken with 1 tbsp olive oil

Rub chicken with 1 tbsp olive oil, 1/2 tsp salt, pepper and 1 tsp paprika.

Macanese African Chicken — Place chicken skin-side up on the tray with space between pieces

Step 4

Place chicken skin-side up on the tray with space between pieces

Place chicken skin-side up on the tray with space between pieces.

Macanese African Chicken — Roast at 200°C for about 30 minutes without crowding the tray

Step 5

Roast at 200°C for about 30 minutes without crowding the tray

Roast at 200°C for about 30 minutes without crowding the tray.

Macanese African Chicken — While chicken roasts

Step 6

While chicken roasts

While chicken roasts, finely chop the onion and garlic.

Macanese African Chicken — Heat the remaining oil in a small pan and soften onion and garlic for about 3 minutes

Step 7

Heat the remaining oil in a small pan and soften onion and garlic for about 3 minutes

Heat the remaining oil in a small pan and soften onion and garlic for about 3 minutes.

Macanese African Chicken — Add tomato passata

Step 8

Add tomato passata

Add tomato passata, remaining paprika and chilli flakes; cook about 3 minutes.

Macanese African Chicken — Whisk in peanut butter

Step 9

Whisk in peanut butter

Whisk in peanut butter, coconut milk and water; simmer gently about 8 minutes until thick, without hard boiling.

Macanese African Chicken — Check the thickest chicken meat reaches 74°C

Step 10

Check the thickest chicken meat reaches 74°C

Check the thickest chicken meat reaches 74°C; roast longer before saucing if needed.

Macanese African Chicken — Spoon thick sauce over cooked chicken and return to the oven for about 8 minutes

Step 11

Spoon thick sauce over cooked chicken and return to the oven for about 8 minutes

Spoon thick sauce over cooked chicken and return to the oven for about 8 minutes until it clings to the skin.

Macanese African Chicken — Rest for 3 minutes and serve with the sauce from the tray

Step 12

Rest for 3 minutes and serve with the sauce from the tray

Rest for 3 minutes and serve with the sauce from the tray.

Common mistakes

Wet chicken skin steams instead of browns
Hard boiling splits the peanut-coconut sauce
Saucing before chicken reaches 74°C

Tips

Roast chicken fully before saucing; the final bake sets the sauce and must not be used to rescue undercooked meat.