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Portuguese-African Chicken

Portuguese-African Chicken
YIELDS
6 servings
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Ingredients

4
lb(s) chicken, pieces
¾
tsp each salt and pepper
¼
cup vegetable oil
1
onion, chopped
4
cloves garlic, chopped
2
Tbsp minced hot red or jalapeno pepper
3
Tbsp tomato paste
2
Tbsp paprika
½
tsp ground ginger
1
cup coconut, milk
3
Tbsp peanut butter
¼
cup chopped fresh coriander, or parsley
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Directions

Step 1

Season chicken with ¼ tsp each of the salt and pepper; set aside.

Step 2

In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.

Step 3

Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; purée until smooth. Set aside.

Step 4

Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.

Step 5

Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

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