Ingredients
-
4
-
3/4
-
3/4
-
1/4
-
1
-
4
-
2
-
3
-
2
-
1/2
-
1
-
3
-
1/4
-
-
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Season Chicken With Tsp Each of the Salt and Pepper; Set Aside. |
|
2
Done
|
Preheat Oven to 425f. |
|
3
Done
|
in Large Skillet, Heat Half of the Oil Over Medium-High Heat; Saut Onion, Garlic and Hot Pepper Until Softened, About 4 Minutes. |
|
4
Done
|
Stir in Tomato Paste, Paprika, 2 Tbsp Water, Ginger and Remaining Salt and Pepper; Cook For 1 Minute, Stirring. |
|
5
Done
|
Stir in Coconut Milk and Peanut Butter; Let Cool Slightly. |
|
6
Done
|
Transfer to Food Processor; Pure Until Smooth. Set Aside. |
|
7
Done
|
Wipe Out Skillet; Add Remaining Oil and Heat Over Medium-High Heat. Brown Chicken, in Batches, About 5 Minutes. |
|
8
Done
|
Transfer to Roasting Pan; Cover With 1 Cup of the Sauce. Roast in 425f Oven For 30 Minutes, Basting Twice. |
|
9
Done
|
Mix Remaining Sauce With Coriander and Pour Over Chicken; Cook Until Juices Run Clear When Chicken Is Pierced, About 12 Minutes. |
