Macau Style African Chicken With Crisp Fried Potatoes

by Zarina
Macau Style African Chicken With Crisp Fried Potatoes

Growing up in Hong Kong, we often visited Macau for a weekend break away. A small island travelled by ferry.  Macau was previously a Portuguese colony, so the food was heavily Portuguese influenced however had so many other influences from countries like Africa, India, Sri Lanka, and China, to name a few.  Of course, visiting all the restaurants and eating all the divine fusion food was the highlight of our trip, and one of those dishes was this African chicken… spicy, sweet, nutty, and creamy… this dish brings back so many memories.

Chicken pieces are marinated overnight in a ton of garlic, shallots, hot paprika, and chilli to create an almost peri-peri style marinade.  The star of the show here, though, is the sauce made with MORE garlic, shallots, red pepper, paprika, desiccated coconut, coconut cream, stock, and peanut butter!!  Yes… peanut butter!!!  A COMBO MADE IN HEAVEN!!  The marinated chicken is seared until golden, topped with the sauce, and finished off in the oven until it’s all bubbling.  Sometimes I double the sauce to have extra for leftovers with rice or bread as it’s just so delish!

I served the chicken with fried potatoes and a beautiful tomato salad, dressed with olive oil, lemon juice, sea salt, and black pepper.  Along with that, I made a favourite side dish in our house, brown rice sautéed with garlic, onions, and kale.  

Macau Style African Chicken With Crisp Fried Potatoes

Macau Style African Chicken With Crisp Fried Potatoes

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Large whole chicken cut into pieces
  • 1 tsp Chili powder
  • 1 tbsp Garlic minced
  • 2 Echalion shallots roughly chopped
  • 1 tsp Hot smoked paprika
  • 2 tsps Salt
  • ½ tsp Fresh ground black pepper
  • Olive Oil
  • 6 Echalion shallots roughly chopped
  • 12 cloves garlic
  • 1 Red Pepper deseeded, chopped
  • 4 tbsp sweet smoked paprika
  • 100g Grated Coconut
  • 120g Peanut butter smooth
  • 220ml Chicken stock
  • 200ml Coconut cream
  • 2 Bay leaves
  • Salt
  • Black Pepper
  • ½ Lemon juiced
  • Garnish: Fresh parsley chopped


  1. Blitz marinade ingredients in a food processor
  2. Rub the marinade into the chicken pieces and let marinate covered in the fridge for at least 4 hours or preferably overnight
  3. Blitz the red pepper, shallots, and garlic in a food processor
  4. In a saucepan over medium heat with a little olive oil, add the blitzed mix and cook until soft
  5. Add paprika, grated coconut, peanut butter, stock, coconut cream, and bay leaves, bring to a boil, then lower heat and simmer for 10 minutes until mixture starts to thicken
  6. Season with salt, pepper, and lemon juice
  7. Preheat the oven to 200°C
  8. In another frying pan over medium heat with a little oil, brown the chicken pieces in batches until golden all over, remove 
  9. Place chicken into a heavy-based ovenproof dish and pour the sauce over, covering the chicken.
  10. Bake the chicken in the oven for 30 minutes until the sauce's top starts to colour, and it is all bubbling.
  11. Garnish with freshly chopped parsley 
  12. Serve hot with crispy fried potatoes, rice, or bread!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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