Macanese Style African Chicken
This is one of the national dishes of Macau and it is packed with amazing flavours from turmeric and Chinese five spice to paprika and chili!
Ingredients
For the Macanese African Style Chicken
- 1x 1.2kg spatchcock chicken – slash each leg two or three times with a sharp knife.
- 2 tbsps olive oil
- I medium onion
- 6 cloves garlic
- 2 chilies, seeded
- 1 tsp dried chilli flakes
- 2 tbsps sweet paprika
- 2 tsps Chinese five spice
- 1 sprig of rosemary
- 2tsp ground turmeric
- 2tsp brown sugar (see note)
- 200ml coconut milk
- 2tbsps desiccated coconut
- 1 tsp salt
- ½ tsp black pepper
For the Macanese Fried Rice:
- 3 tablespoons olive oil
- 500g long grain rice, cooked (day old or microwaveable)
- 1 medium onion, finely sliced
- 2 large cloves garlic, minced
- I red chili, seeded and finely diced
- ½ red pepper, (capsicum) diced
- 8 slices of chorizo, 1/2cm thick and
- cut into half moons
- 2 large eggs, lightly beaten
- 8 black olives, pitted
- 2 teaspoons light soy sauce
- Salt and black pepper to taste
- 1 tablespoon spring onions finely sliced (middle part)
Method
To make the Macanese style African chicken: place all the ingredients, apart from the desiccated coconut sugar and chicken into a food processor and pulse until smooth. Add the sugar and desiccated coconut and combine well.
Place the chicken in a non-metallic dish and pour over the marinade. Rub the sauce all over the chicken. Cover and refrigerate for a minimum of two hours, but ideally overnight.
Pre heat the oven to 180°C. Place the chicken breast side down in an oiled baking tray, cover in foil and place on the top shelf of the oven and bake for a couple of hours.
Just before serving remove the foil and increase the temperature to 200°C and cook for a little longer, making sure the juices run clear and the skin is crisp.
To make the rice: heat the oil in a pan over a medium heat and when hot add the onion, garlic, chili pepper and chorizo and cook for 5 minutes until the vegetables have wilted and are coated in the oil from the chorizo.
Add the eggs and scramble then add the rice and heat through.
Add seasoning, soy sauce and olives and stir. Garnish with the spring onions and serve with the Macanese style African chicken.
Ingredients
For the Macanese African Style Chicken
- 1x 1.2kg spatchcock chicken – slash each leg two or three times with a sharp knife.
- 2 tbsps olive oil
- I medium onion
- 6 cloves garlic
- 2 chilies, seeded
- 1 tsp dried chilli flakes
- 2 tbsps sweet paprika
- 2 tsps Chinese five spice
- 1 sprig of rosemary
- 2tsp ground turmeric
- 2tsp brown sugar (see note)
- 200ml coconut milk
- 2tbsps desiccated coconut
- 1 tsp salt
- ½ tsp black pepper
For the Macanese Fried Rice:
- 3 tablespoons olive oil
- 500g long grain rice, cooked (day old or microwaveable)
- 1 medium onion, finely sliced
- 2 large cloves garlic, minced
- I red chili, seeded and finely diced
- ½ red pepper, (capsicum) diced
- 8 slices of chorizo, 1/2cm thick and
- cut into half moons
- 2 large eggs, lightly beaten
- 8 black olives, pitted
- 2 teaspoons light soy sauce
- Salt and black pepper to taste
- 1 tablespoon spring onions finely sliced (middle part)
Method
To make the Macanese style African chicken: place all the ingredients, apart from the desiccated coconut sugar and chicken into a food processor and pulse until smooth. Add the sugar and desiccated coconut and combine well.
Place the chicken in a non-metallic dish and pour over the marinade. Rub the sauce all over the chicken. Cover and refrigerate for a minimum of two hours, but ideally overnight.
Pre heat the oven to 180°C. Place the chicken breast side down in an oiled baking tray, cover in foil and place on the top shelf of the oven and bake for a couple of hours.
Just before serving remove the foil and increase the temperature to 200°C and cook for a little longer, making sure the juices run clear and the skin is crisp.
To make the rice: heat the oil in a pan over a medium heat and when hot add the onion, garlic, chili pepper and chorizo and cook for 5 minutes until the vegetables have wilted and are coated in the oil from the chorizo.
Add the eggs and scramble then add the rice and heat through.
Add seasoning, soy sauce and olives and stir. Garnish with the spring onions and serve with the Macanese style African chicken.
