African Chicken

African Chicken

　　African Chicken is a local delicacy in Macau, introduced to the region by the Portuguese from Mozambique in Africa (some say Angola), and later refined by local chefs to become a unique Macanese version of the dish.

　　African Chicken is a standard item in Portuguese cuisine. Traditional Portuguese-style African Chicken tends to be rather dry, but the refined version features a rich and flavorful sauce. To prepare it, marinate half a fresh chicken with spices for half a day, then coat the chicken with a sauce made from over twenty ingredients including coconut milk, fresh milk, shredded coconut, peanuts, red chili, and onions. The chicken is then baked to create a uniquely delicious dish.

　　Ingredients

　　　　1 piece of chicken thigh meat

　　Seasonings

　　　　5 tablespoons of African Chicken sauce, 100ml water

　　Marinade

　　　　1–2 teaspoons of McCormick ginger, garlic & scallion powder, 1/4 teaspoon salt, 1–2 teaspoons cooking wine

　　Instructions

　　　　1. Rinse the chicken thigh, pat dry, and remove the bone. Make a few shallow cuts on the side without skin to help the meat cook more evenly, absorb flavors better, and prevent excessive shrinkage during frying.

　　2. Add the marinade and let it marinate for about 30 minutes until well seasoned. Set aside.

　　3. Heat oil in a pan and pan-fry the marinated chicken thighs over medium heat until about 80% cooked.

　　4. Add the prepared African Chicken sauce to the pan from step 3. Bring to a boil, then reduce to low heat until the sauce has thickened and reduced.

　　5. For serving multiple people, you may cut the chicken into smaller pieces first, then pour the sauce over and arrange on a plate for easier sharing.