Portuguese-african Chicken In Coconut Sauce

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 lbs chicken, pieces
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 cup vegetable oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 tablespoons hot red pepper, seeded and minced
• 3 tablespoons tomato paste
• 2 tablespoons paprika
• 1/2 teaspoon ground ginger
• 1 cup coconut milk
• 3 tablespoons peanut butter
• 1/4 cup fresh coriander (or parsley)

Recipe

• 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.