African Chicken Delight: Full Pan Price

African chicken is a delicious dish with a rich history. Though it has African in its name, the dish is actually an African-influenced Portuguese cuisine that was adapted by Chinese chefs during the colonial era of Macau. The dish is a melting pot of flavours and ingredients, including oyster sauce, curry powder, coconut milk, peanut butter, and olive oil.

A full pan of African chicken typically serves 4 to 6 people and can be made in just 20 minutes of prep and cooking time. The cost of a full pan of African chicken will depend on the price of ingredients and the region, but it is a relatively affordable and easy dish to make.

African Chicken Curry

Ingredients:

• Olive oil
• Garlic cloves, peeled and chopped
• Whole canned tomatoes, drained
• Curry powder
• Chicken, bones and skin removed, cut into pieces
• Unsweetened coconut milk
• Onion, sliced into rings
• Lemon juice
• Salt to taste
• Optional: Bay leaf, tomato chutney, onion hot sauce

Method:

• Heat olive oil in a large, heavy skillet over medium heat.
• Stir in the onion, garlic, and bay leaf (optional), and sauté until the onion is lightly browned.
• Mix in the tomatoes, curry powder, and salt, and cook for about 5 minutes.
• Add the chicken pieces and cook for 15-20 minutes, until no longer pink and the juices run clear.
• Reduce the heat to low and gradually blend in the coconut milk over about 10 minutes, stirring constantly.
• Just before serving, stir in the lemon juice.
• Serve with rice, naan, or crusty bread.

Tips:

• For a more intense flavour, you can brown the chicken pieces in the skillet before adding the other ingredients.
• If you prefer a spicier curry, add red pepper flakes or cayenne pepper.
• For a sweeter taste, typical of South African curries, add apricot preserves and brown sugar.
• For a more authentic African experience, serve with tomato chutney and onion hot sauce on the side.

African Chicken Marinade

African Chicken, or Macanese Chicken Curry, is a dish with a rich history. It is an African-influenced Portuguese cuisine that was adapted by Chinese chefs during the colonial era of Macau. The dish is a melting pot of ingredients, including oyster sauce, curry powder, coconut milk, peanut butter, and olive oil.

The key to a delicious African Chicken dish is in the marinade. Here is a step-by-step guide to creating a mouthwatering African Chicken Marinade:

Ingredients:

• Lemon or lime
• Creole spice, salt, and pepper
• Onion
• Garlic
• Basil
• Oregano
• Bell pepper
• Peri Peri sauce (or Piri Piri sauce)
• Olive oil
• Chicken

Method:

• Trim the chicken of any excess fat and pat it dry with a cloth or paper towel.
• Rub the chicken with lemon or lime. This adds freshness, balances the flavour, and helps the spices stick to the meat.
• In a blender or food processor, combine the onions, garlic, basil, oregano, bell pepper, and Peri Peri sauce. Then, add olive oil and blend until well combined.
• Place the chicken in a stainless steel or glass bowl and cover it with the marinade. Ensure the chicken is thoroughly coated.
• Cover the bowl and refrigerate the marinated chicken for at least 2 hours. For the best results, leave it overnight or for up to 12 hours to allow the chicken to absorb all the flavours.
• Preheat your grill or oven to medium-high heat.
• Remove the chicken from the marinade using tongs and drain any excess marinade.
• Grill or bake the chicken until cooked through. The grilling time will depend on your preferred level of doneness and the type of chicken used.

Tips:

• You can use any part of the chicken for grilling, or even cut up a whole chicken.
• If you prefer a fresh and crisp pepper, add it halfway through the baking process, or stir fry it separately and add it to the dish at the end.
• Rice is a must-have side dish for African Chicken. Traditionally, it is served with steamed white rice, but brown rice or mixed grains are also excellent options.

Variations:

• For a spicier dish, add cayenne powder to the marinade.
• If you want to try a different protein, feel free to use pork, beef, lamb, or even fish. Just remember to adjust the cooking time accordingly.

Now you have all the tools to create a delicious African Chicken Marinade. Enjoy experimenting with this versatile and flavourful dish!

African Chicken Oven Bake

Ingredients for 4-6 servings:

• 2 pounds (1 kg) bone-in skin-on chicken thighs and/or legs
• 1/2 tablespoon Madras curry powder
• 1/2 tablespoon paprika powder
• 2 tablespoons olive oil
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon paprika powder
• 2 tablespoons Madras curry powder
• 1/2 can (270-millimetre / 9 ounce) coconut milk
• 1/4 cup unsalted natural peanut butter
• 1/4 cup oyster sauce
• 1 (14 ounces / 400 grams) russet potato, peeled and chopped
• 2 bell peppers, chopped
• Chopped parsley for garnish (optional)

Method:

Preheat the oven to 350°F (180°C).

Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Add the chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer the chicken to a big plate.

Turn the heat down to medium. Add the remaining olive oil and onion to the pan. Cook until the onion becomes tender, about 5 minutes.

Add the ginger and garlic. Stir fry for 30 seconds to release the aroma.

Add the paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.

Add the chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it’s well blended with the sauce. Bring to the boil.

Add the potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin is crispy, about 45 minutes.

Serve hot over steamed rice.

Tips:

• For boneless skinless thigh or chicken breast, change the baking time to 30 to 35 minutes, until the inner temperature reaches 165°F (74°C).
• For a spicier dish, add 1/2 to 1 teaspoon of cayenne powder to the sauce.
• If you prefer your peppers with a fresh and crisp texture, add them 20 minutes into baking, or stir fry them separately and add them to the stew at the end.
• Traditionally, the dish is served with steamed white rice. For a healthier meal, serve it with brown rice or mixed grains.
• For an even more authentic taste, use a charcoal grill to sear the chicken before baking.
• The leftovers taste even better, as the spices will have had more time to blend into the sauce.

African Chicken with Rice

This African-influenced Portuguese dish, adapted by Chinese chefs during the colonial era of Macau, is a melting pot of ingredients and flavours. It is a one-pan dish that is easy to make and full of flavour.

Ingredients

This recipe uses chicken, rice, and a variety of spices and vegetables.

For the chicken:

• 2 pounds (1 kg) of bone-in, skin-on chicken thighs and/or legs
• Spices: Madras curry powder, paprika powder, garlic powder, and white pepper
• Olive oil
• Onion
• Ginger
• Garlic
• Coconut milk
• Peanut butter
• Oyster sauce
• Potato
• Bell peppers

For the rice:

• 400g (14oz) of rice
• 6 chicken thighs or legs
• Spices: coriander, white pepper
• Vegetable oil
• Onion
• Red bell pepper
• Scotch bonnet chilli (optional)
• Jumbo stock cube
• Tomato puree
• Warm water

Method

First, prepare the chicken by marinating it in a mixture of spices, olive oil, and water. Heat olive oil in a pan and brown the chicken on all sides. Set the chicken aside and add the remaining ingredients to the pan, stirring until combined. Add the chicken back to the pan and transfer to the oven. Bake until the chicken is cooked through and the skin is crispy.

For the rice, preheat the oven and season the chicken with coriander, salt, white pepper, and oil. Heat oil in a frying pan and brown the chicken on all sides. Remove the chicken and add the remaining oil and onion to the pan. Fry until soft, then add the scotch bonnet chilli, coriander, pepper, and jumbo cube. Mix in the tomato puree, followed by the rice. Pour in warm water and add the chicken. Transfer the mixture to a baking dish, cover with foil, and bake until the rice is soft.

Serving Suggestions

Serve the chicken and rice with a tomato and onion salad, bread, or chips.

Tips

• For a healthier option, serve with brown rice or mixed grains.
• For extra crispy chicken skin, use a charcoal grill to sear the chicken before baking.
• Leftovers will taste even better as the spices will have more time to blend.
• For a more complex blend of spices, add garlic powder, tomato powder, and white wine vinegar to the marinade.
• If you prefer your peppers crisp, add them 20 minutes into baking or stir fry them separately and add at the end.
• For a gluten-free option, use gluten-free stock and rice.

African Chicken with Vegetables

This African chicken recipe is an undiscovered treasure in Chinese cuisine. Although the name contains “African”, it is actually an African-influenced Portuguese dish that was adapted by Chinese chefs during the colonial era of Macau. The dish is a melting pot, indicated by its history and ingredient list – oyster sauce, curry powder, coconut milk, peanut butter, and olive oil, all in one pot.

Ingredients

• 2 pound (1-kg) bone-in skin-on chicken thighs and/or legs
• 1/2 tablespoon Madras curry powder
• 1/2 tablespoon paprika powder
• 2 tablespoons olive oil
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon paprika powder
• 2 tablespoons Madras curry powder
• 1/2 can (270-millimetre / 9 ounce) coconut milk
• 1/4 cup unsalted natural peanut butter
• 1/4 cup oyster sauce
• 1 (14 ounces / 400 grams) russet potato, peeled and chopped
• 2 bell peppers, chopped
• Chopped parsley for garnish (Optional)

Method

Preheat the oven to 350 degrees F (180 C).

Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.

Turn to medium heat. Add the remaining olive oil and onion. Cook until it becomes tender, about 5 minutes.

Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.

Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.

Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it’s well blended with the sauce. Bring to the boil.

Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.

Serving

Serve hot over steamed rice.

Tips

• If you prefer your peppers to be fresh and crisp, add them 20 minutes into baking, or stir fry them separately on the stovetop and add them to the stew at the end of baking.
• If you're using boneless thighs or chicken breast, reduce the baking time to 30 minutes.
• For an even more authentic flavour, use a charcoal grill to sear the chicken to crispness before baking.
• The leftovers will taste even better as the spices in the curry will have had enough time to blend into the sauce.

Frequently asked questions