Portuguese-African Chicken in Coconut Sauce

"Posted for ZWT 5 - Portugese Chicken recipe with influences from Africa. NOTE - most reviewers are noting that they use a full can of coconut milk as opposed to 1 cup."
 
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photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
photo by Outta Here photo by Outta Here
photo by LifeIsGood photo by LifeIsGood
photo by Debbie R. photo by Debbie R.
photo by Debbie R. photo by Debbie R.
Ready In:
1hr 10mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Season chicken with ¼ tsp each of the salt and pepper; set aside.
  • Preheat oven to 425°F.
  • In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
  • Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.
  • Stir in coconut milk and peanut butter; let cool slightly.
  • Transfer to food processor; purée until smooth. Set aside.
  • Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
  • Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.
  • Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

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Reviews

  1. We absolutely loved this dish! The only changes I made was to add the full can of coconut milk and I added red pepper flakes as I did not have the chilies. The chicken was really moist and the sauce had a wonderful flavor. Adding this one to my Best of 2012 recipes - it will be made often. Made for ZWT-8-Spain/Portugal.
     
  2. I have been making this for years. It is absolutely wonderful. Love it !!!
     
  3. I liked this and so did my husband. The only thing I did differently was put 1 tbsp peanut butter and I used the whole can of coconut milk. I thought it would be very hot but it was just right. thanks for posting.
     
  4. The chicken itself was very moist and tender. The heat level in the sauce was about right, but there wasn't enough sauce even though I used only three pounds of chicken. I had to add some additional water to keep it from scorching.
     
  5. Delicious! I used thighs. Sauce is really good with just the right amount of "heat". I did miss-read the recipe though and added a CAN of coconut milk instead of a cup, but it turned out fine (and gave us extra sauce to put on rice).
     
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Tweaks

  1. Delicious! I used thighs. Sauce is really good with just the right amount of "heat". I did miss-read the recipe though and added a CAN of coconut milk instead of a cup, but it turned out fine (and gave us extra sauce to put on rice).
     

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