Macau-style African Chicken

Ingredients

• a 3-3½ lb chicken, halved, quartered or cut into pieces.

Marinade for chicken

• 1 tsp minced dried hot chile pepper
• 1 tsp minced garlic
• 2 tbsp minced shallot
• 1 tsp paprika
• 2 tsp Chinese five-spice powder
• 2 tsp crumbled dried rosemary
• salt and pepper to taste

Sauce

• 1 cup minced shallot
• ½ cup minced garlic
• 1½ cups minced red bell pepper (or smaller qty of hotter red peppers if desired)
• ¼ cup canola oil
• ½ cup sweet paprika
• 1 cup grated coconut
• ½ cup natural peanut butter
• 1½ cups chicken stock
• 2 bay leaves
• 3 tbsp canola oil
• 1 baking potato (or 4-5 new potatoes)

Procedures

1. Mix marinade ingredients, rub into chicken and marinate covered in fridge overnight.
2. Adding a little oil to the marinade helps the rub stick to the chicken.
3. Sweat shallots, garlic and peppers in oil over medium low heat, stirring occasionally, until the peppers are softened.
4. Add paprika, coconut, peanut butter, bay leaf and chicken stock.
5. Bring to a boil, and simmer, stirring occasionally, for about ten minutes.
6. Discard the bay leaves.
7. Keep warm.
8. Heat oil medium high in a fry pan and brown the chicken well with the potato cut into one inch cubes.
9. Even better, grill the chicken, and brown potato separately.
10. Transfer chicken and potatoes to baking dish, spoon 2 cups of the sauce over, and bake in a 350°F oven for about 30 minutes if in pieces, a little longer if in halves.
11. Finish with remaining sauce, and serve.