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Regional Recipe – Macanese-style Portuguese chicken

Regional Recipe – Macanese-style Portuguese chicken

This irresistible chicken recipe carries many Macanese flavors. The soft, tender chicken – soaked in a rich, coconut-infused broth – makes for a moreish combination and is the perfect main.  Serves 6


1½ lbs small potatoes, scrubbed and cut into large chunks (or left whole if using small potatoes)
2 inch piece of peeled root ginger, finely grated
2½ tbsp mild curry powder
1¼ tsp cayenne pepper
2 tbsp extra virgin olive oil
1½ cups warm chicken stock
large pinch saffron
2 medium onions, cut into wedges
8 oz Portugese chouriço, thickly sliced (alternatively, use a smokey sausage – Spanish chorizo is too strong)
4 small ripe tomatoes, deseeded and quartered
2 large carrots, peeled and roughly chopped
2 large star anise
3 bay leaves
1 large chicken (about 5lb)
1 tbsp unsalted butter, softened
¾ cup Chinese rice wine
1 can evaporated milk
1 can coconut milk
½ cup pitted black olives, roughly sliced
1 lemon, juiced
3 tbsp coconut flakes
2 handfuls chopped flat-leaf parsley

Heat the oven to 400 degrees F. Cook the potatoes in a pan of boiling water for 7 mins until almost tender, then drain and set aside. Meanwhile, mix the ginger, curry powder, cayenne and olive oil to make the spice mix. Put two-thirds of the spice mix into a jug with the stock and saffron. Put the potatoes, onions, chouriço, tomatoes, carrots, star anise and bay leaves in a large roasting tin, then set the chicken on top. Rub the butter all over the chicken, then do the same with the remaining spice mix. Pour the stock mixture over the veg and roast for 35 mins. Turn the oven down to 350 degrees F. Add the rice wine, evaporated milk, coconut milk and olives to the dish, then cook for a further 20-25 mins on the bottom shelf until the chicken is cooked through and the veg tender. Add a squeeze of the lemon juice to taste, then sprinkle over the coconut and parsley. 

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