Macau-style African Chicken

Macau-style African Chicken Recipe | Ingredients & Steps

Region / culture: Africa | Preparation time: overnight | Cooking time: about 30 minutes | Servings: 4-6

Introduction

Macau-style African Chicken is a unique and flavorful dish that combines the bold flavors of African cuisine with the influence of Portuguese cooking. This dish is a popular fusion dish in Macau, a region known for its rich culinary history and diverse flavors.

History

The origins of Macau-style African Chicken can be traced back to the Portuguese colonization of Africa and Asia. The dish combines traditional African spices and flavors with Portuguese cooking techniques, resulting in a delicious and aromatic dish that is loved by many.

Ingredients

1 3-3.5 lb (1.59 kg) chicken, halved, quartered or cut into pieces.

Marinade for chicken

1 tsp minced dried hot chile pepper
1 tsp minced garlic
2 tbsp minced shallot
1 tsp paprika
2 tsp chinese five-spice powder
2 tsp crumbled dried rosemary
salt and pepper to taste

Sauce

1 cup minced shallot
0.5 cup minced garlic
1.5 cup minced red bell pepper (or smaller quantity of hotter red peppers if desired)
0.25 cup canola oil
0.5 cup sweet paprika
1 cup grated coconut
0.5 cup natural peanut butter
1.5 cup chicken stock
2 bay leaves
3 tbsp canola oil
1 baking potato (or 4-5 new potatoes)

How to prepare

Mix the marinade ingredients, then rub it into the chicken and marinate it covered in the fridge overnight.
To help the rub stick to the chicken, add a little oil to the marinade.
In a medium-low heat, sweat the shallots, garlic, and peppers in oil, stirring occasionally, until the peppers are softened.
Add paprika, coconut, peanut butter, bay leaf, and chicken stock.
Bring it to a boil, then simmer it, stirring occasionally, for about ten minutes.
Discard the bay leaves.
Keep it warm.
In a fry pan, heat oil over medium-high heat and brown the chicken well with the potato cut into one-inch cubes.
For an even better result, grill the chicken and brown the potato separately.
Transfer the chicken and potatoes to a baking dish, spoon 2 cups of the sauce over them, and bake them in a 350°F (177°C) oven for about 30 minutes if the chicken is in pieces, or a little longer if it is in halves.
Finish it off with the remaining sauce, and serve.

Variations

Add more or less spice to suit your taste preferences.
Use different cuts of chicken, such as thighs or drumsticks.
Add vegetables like bell peppers or carrots for added texture and flavor.

Cooking Tips & Tricks

Marinate the chicken overnight to allow the flavors to fully develop.

- Brown the chicken well before baking to add depth of flavor.

- Grill the chicken for a smoky flavor before baking.

- Use fresh herbs and spices for the best taste.

Serving Suggestions

Serve Macau-style African Chicken with steamed rice or crusty bread to soak up the delicious sauce.

Cooking Techniques

Marinate the chicken overnight for maximum flavor.

- Brown the chicken before baking for a crispy exterior.

- Simmer the sauce to allow the flavors to meld together.

Ingredient Substitutions

Use almond butter or sunflower seed butter as a substitute for peanut butter.

- Substitute sweet paprika with smoked paprika for a different flavor profile.

Make Ahead Tips

Marinate the chicken the night before to save time on the day of cooking.

- Prepare the sauce in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Garnish with fresh herbs like cilantro or parsley for a pop of color. - Serve the dish in a shallow bowl to showcase the vibrant colors of the chicken and sauce.

Pairing Recommendations

Pair Macau-style African Chicken with a crisp white wine or a light beer to complement the bold flavors of the dish.

Storage and Reheating Instructions

Store leftover Macau-style African Chicken in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F (177°C) until heated through, or microwave in 30-second intervals until warm.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

25g per serving

Fats

18g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Vitamin C, and Iron.

Alergens

This dish contains peanuts and coconut.

Summary

Macau-style African Chicken is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Macau-style African Chicken is a delicious and flavorful dish that combines the best of African and Portuguese cuisine. With a rich and aromatic sauce, tender chicken, and crispy potatoes, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer evening in Macau, and I had been wandering through the bustling streets, taking in the sights and smells of this vibrant city. As I passed by a small restaurant tucked away in a quiet alley, a delicious aroma wafted out and drew me in like a moth to a flame.

Inside, I found myself surrounded by the hustle and bustle of a busy kitchen, with pots bubbling away on the stove and chefs moving quickly and skillfully around the space. I watched in awe as one of the chefs prepared a dish unlike anything I had ever seen before - Macau-style African Chicken.

The chef graciously allowed me to watch as he cooked, explaining each step and ingredient with patience and passion. The dish was a beautiful blend of flavors and textures - tender chicken marinated in a fragrant blend of spices, then roasted until golden and crispy. The sauce was rich and savory, with a hint of sweetness that balanced out the heat from the chili peppers.

I knew that I had to learn how to make this dish for myself, and so I asked the chef if he would be willing to share his recipe with me. To my surprise and delight, he agreed, and over the next few hours, he taught me the secrets of Macau-style African Chicken.

The marinade was a complex blend of ingredients - soy sauce for saltiness, honey for sweetness, ginger and garlic for depth of flavor, and a touch of chili for heat. The chicken was left to marinate for several hours, allowing the flavors to penetrate deep into the meat.

Once the chicken was marinated, it was roasted in a hot oven until the skin was golden and crispy, the meat tender and juicy. While the chicken cooked, I prepared the sauce - a rich blend of tomato, onion, and spices, simmered until thick and fragrant.

When the chicken was cooked, I poured the sauce over the top, allowing it to soak into the crispy skin and infuse the meat with its rich flavors. The finished dish was a masterpiece, a symphony of flavors and textures that danced across my taste buds with each bite.

As I sat down to enjoy my first bite of Macau-style African Chicken, I felt a sense of pride and accomplishment wash over me. I had learned a new recipe, one that was steeped in history and tradition, and I couldn't wait to share it with my family and friends.

Over the years, I have continued to make Macau-style African Chicken, tweaking the recipe here and there to suit my own tastes. Each time I cook this dish, I am transported back to that warm summer evening in Macau, surrounded by the sights and sounds of a city that stole my heart.

And so, dear reader, I urge you to seek out new recipes and flavors, to explore the world through its cuisine and to never be afraid to try something new. Who knows what delicious delights you may discover along the way?