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Portuguese-African Chicken in Coconut Sauce

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“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.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season chicken with ¼ tsp each of the salt and pepper; set aside.
  2. Preheat oven to 425°F.
  3. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
  4. Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.
  5. Stir in coconut milk and peanut butter; let cool slightly.
  6. Transfer to food processor; purée until smooth. Set aside.
  7. Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
  8. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.
  9. 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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