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Hey Guys. Today we are in Macau and we will be making the famous African Chicken. I know the name is deceiving but this is a very famous dish of Macau and it is one of those dishes that will give a burst of flavours on your palette. It’s creamy and it’s got a beautiful roasted taste to it so let’s go in and see how we get that. 1st we will make a marinade for the chicken. And for that we need a spice mix. So I have taken 1 1/4th tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, ½ a nutmeg and 4 bay leaves and ground it to a fine powder. For the marinade we will take 3 shallots, 2 cloves of garlic, 1/2 an inch of ginger, 1 red chili, 2 tsps of paprika, 1 tsp of turmeric powder, prepared spice mix and 1/4 tsp of lime zest. Make sure to just grate the green part and not the white part of the lime.
So keep turning while grating. Now we will grind this to a fine paste. Now we will marinate the chicken with this prepared paste. So I have taken here 4 whole leg pieces of chicken that's about 1 kg of chicken. Apart from the paste we will also add 1/2 a tsp of lime or lemon juice, 2 tbsps of olive oil and some salt to taste. Mix it all well with the chicken pieces. Once we are done mixing, we will cover it and let this rest for atleast an hour. We'll move on to making our gravy or curry, now for that will take 1/2 a medium sized onion, 2 small tomatoes, 2 cloves of garlic, 2 fresh red chillies and 3 tbsps of peanut butter, I'm using unsweetened peanut butter here. And we will grind this to a fine paste along with 3/4th cup of chicken stock. We'll keep this aside and first we will fry the chicken pieces. In a pan, add 1 tbsp of olive oil. Once it is slightly hot, we will place our marinated whole chicken leg pieces.
Now we will fry this for 5 minutes on each side until they are lightly brown and have light crispy exterior. We upload a yummy easy recipe every week so please do subscribe to our channel and click on the bell icon you don’t miss out on the recipes that you might like. So I have cooked them for 2-3 minutes on each side turning them twice in between and this is how they look after a total of about 10 minutes. We're not looking to cook them 100% we just want them to be cooked probably about 70 to 80%. So you see that brown bits and that crispy exterior, that's what we're looking for. Take this out onto a plate and will keep this aside while we make our curry. In the same pan or in another pan add 1tbsp of olive oil.
Once it is slightly hot, we’ll add in our prepared curry paste and cook it for 3 minutes on medium high heat until it slightly thickens. If you are liking this recipe of African Chicken from macau then please do take a second, literally a second to give a thumbs up to this video. Add some salt to taste in between and continue cooking. Now after 3 minutes you can see that it has thickened a bit. At this stage we will add 2 tbsps of oyster sauce, 1 tsp of fish sauce, juice of 1/2 a lemon and 1 tsp of paprika. We'll mix all of this nicely and cook for another minute or two on medium high heat. Now to this we will add the marinade in which we had marinated the chicken. I have taken out the chicken pieces and this is the remaining marinade that is in the bowl. We’ll add this to our Curry, mix well and cook for a minute on medium high heat. After a minute we will add 120ML that is about 1/2 a cup of coconut milk, mix and cook on low heat until the sauce gets to a coating consistency. It may take anywhere between 15 to 20 minutes.
After 20 minutes you can see the color of the Curry has darkened and it's also thickened. It's got that coating consistency. Now to this we will add 2 small potatoes cubed. Mix and cook this for 10 minutes on low heat. Again we are not looking to cook the potatoes fully, maybe just 50%. I am adding some salt to taste in between and then continue cooking.
After 10 minutes you can see that the curry has got a beautiful color, now to this we will add 1 tbsp of fresh coriander, mix it well and switch off the gas. That's the consistency that we're looking to have. Now the final stage of cooking we are going to do in the oven. So in an oven proof dish, we will place our chicken pieces along with all the juices. Then on top of that we will pour our prepared Curry. Spread it around nicely to coat the chicken and all the edges. We will now bake this in a preheated oven for 30 minutes at 200 degrees Celsius. Place an aluminum foil for the first 25 minutes, otherwise the top will get burnt. Remove the foil for the last five minutes of baking as we do want some roasting on top. After 30 minutes, our African chicken is ready to serve.
Just look at that beautiful colour it has got and that roasting on top, that’s what gives it the best flavor. It’s served with good amount of either potato fries or potato wedges and pickled cucumber is optional. The pickled cucumber or jalapenos or gerkins add a nice tangy taste to the dish. As you can see this is a whole meal with proteins, carbs and an amazing lasting taste. Enjoy the African Chicken and we will see you next week with another Asian recipe. Byeeee..
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