African Chicken with Coconut Rice

 

African Chicken was actually invented in the 1940s in Macau, a former Portuguese colony. No one knows for sure why it was named African Chicken, since the chef who originally created it passed away about 30 years later, but it is a possible nod to Portugal's Moorish history. The marinade is very similar to that for Frango Grehaldo (Portuguese grilled chicken), but the idea of using coconut milk for the basting sauce probably came from Goa, another former Portuguese colony.

Most recipes on the internet also use peanut butter, which is supposedly the “secret ingredient.” However, it tends to make the sauce rather orangey. The skin for ones I had in Macau was more black, and the cookbook I use for inspiration also does not list peanut butter as an ingredient, so I’m going with that.

Normally the chicken is broiled instead of roasted, but the broiler isn’t working. The skin would have been darker if the chicken had been broiled.

I served it with coconut rice, which was a nice compliment.

African Chicken

• 1 whole chicken, approximately 4 pounds

For the Marinade:

• 8 cloves garlic, crushed
• 2 bay leaves, crumbled
• 1/4 cup olive oil
• 2 tblsp peri-peri sauce
• 1 tsp paprika
• 1 tsp kosher salt
• a few dashes of liquid smoke

For the Basting Sauce:

• 2 tblsp garlic powder
• 1 tsp olive oil
• 1 can coconut milk

1. To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears. Break the breast bone if necessary so the chicken can lay flat.
2. Mix all ingredients for the marinade in a gallon zip top bag. Coat the chicken in the marinade and refrigerate overnight.
3. Let the chicken rest at room temperature for about 30 minutes before ready to roast. Remove the chicken from the marinade and pat dry.
4. Preheat the over to 425 degrees.
5. Mix together the ingredients of the basting sauce. 
6. Lay the chicken flat skin side up in an oiled foil-lined baking pan. Baste the chicken and put in the oven.
7. Roast for about an hour, basting frequently, or until cooked through.

Coconut Rice

• 2/3 cup rice
• 1 small can coconut milk plus enough water to make 1-1/4 cup liquid
• chicken broth seasoning
• 1/2 cup frozen peas and carrots, thawed

1. Put rice, coconut milk, water, and chicken broth seasoning in a pot and bring to a boil. 
2. Cover loosely and turn the heat down to medium and cook for 7 minutes. Cover tightly, turn the heat down to low and cook for 8 minutes. 
3. Stir in the vegetables, cover tightly, and leave the heat on low for 5 minutes. 
4. Turn the heat off and let sit for 15 minutes. Fluff before serving.