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.