Macau African Chicken

Ingredients

• 1 Chicken (~3 lbs)

Marinade

• Aromatics
• 2 Chilis (feel free to use Bird’s Eye, Tabasco, or Piri Piri chilis)
• 4 Cloves Garlic
• 2 Shallots
• Bit of Lime Zest
• 2 tsp Salt
• Spices
• 1 Nutmeg (whole nut)
• 1 tsp Black Pepper
• 4 Bay Leaves 
• 1 tsp Coriander Seed
• 1 tsp Fennel Seed
• 1 Tbsp Tumeric
• 2 tsp Paprika
• 2 Tbsp Olive Oil
• Juice of ½ Lime
• 6 Tbsp White Wine

Sauce

• 3.5oz Cashews
• 3.5oz Peanuts
• Onion Paste
• 1 Red Onion
• 1 Large Shallot
• 2 Cloves Garlic
• 2 Chilis (feel free to use Bird’s Eye, Tabasco, or Piri Piri chilis)
• 2 Tomatoes (Blended smooth, possibly replace with pureed tomatoes)
• 1 Tbsp Paprika
• 3 Tbsp Tomato Paste
• 1 Cup Water
• 1 Cup Coconut Milk
• ¼ Cup Shredded Coconut
• Seasoning
• 1 Tbsp Sugar
• 2 tsp Salt
• 1 Tbsp Fish Sauce
• Pinch of Nutmeg

Directions

1. Preheat oven to 400°F.
2. Spatchcock the chicken.
3. Pound together the aromatics for the marinade, grind spices in a coffee or spice grinder until powder (~1 minute).
4. Mix aromatics and spices with the paprika, tumeric, lime juice, and olive oil. Apply to chicken. Marinade overnight.
5. A few hours before eating, add white wine. Mix thoroughly.
6. Toast nuts over low heat (~5 minutes). Grind into a fine powder (~2 minutes).
7. Pulse together onion paste ingredients (Without a food processor maybe just a fine dice and mix)
8. Chop and blend tomatoes (Skip if using pureed tomatoes)
9. Remove chicken from marinade. Save remaining marinade.
10. Add 2 Tbsp oil to a pan over medium high heat. Pan fry the chicken, skin side down, for 1 minute. Then reduce heat to medium. Fry for 5 more minutes, flip, and fry for 5 more minutes.
11. Roast the chicken in the pre-heated oven for 15 minutes, flip, and roast for another 10 minutes or until the chicken is fully cooked.
12. While the chicken is roasting, fry the onion paste in the same pan used to fry the chicken for about 3 minutes, until the color darkens. Add the paprika, fry for another minute.
13. Add nuts, leftover marinade, pureed tomatoes, tomato paste, water, and coconut milk. Stir.
14. Cook over medium low for 30 minutes, stiring occasionally. Mixture should reduce by â…“.
15. Add shredded coconut and seasoning to taste. Cook for 1 minute.
16. Carve chicken into bite sized pieces or quartered on the bone.
17. Smother chicken with the sauce and serve.

Link