Entree: China – Macau – 非洲雞 ➤ Fēizhōu jī (Macanese braised chicken in a rich, spiced peanut and coconut curry-style sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each, skin-on
- 1 1/2 tsp (7 ml) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced, approx. 1 oz (28 g)
- 1 inch (2.5 cm) piece fresh ginger, peeled and minced, approx. 0.5 oz (15 g)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) mild curry powder (preferably Portuguese-style or Madras)
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 to 1/2 tsp (1–2 g) cayenne pepper, to taste
- 1/3 cup (80 ml) dry white wine or dry sherry
- 1 cup (240 ml) low-sodium chicken stock
- 1 cup (240 ml) canned coconut milk (full fat preferred)
- 1/2 cup (125 g) smooth peanut butter or 3/4 cup (100 g) finely ground roasted peanuts
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar or white wine vinegar
- 1 tbsp (15 ml) brown sugar or palm sugar
- 2 tbsp (30 ml) vegetable oil or butter for finishing (optional)
- Juice of 1 lime (about 2 tbsp / 30 ml)
- Fresh cilantro or chopped scallions for garnish (optional)

Instructions

1. Season the chicken thighs with 1 tsp salt and the black pepper. Heat 2 tbsp oil in a large heavy skillet or Dutch oven over medium-high heat.
2. Brown the chicken, skin-side down first, until deep golden, 5 to 7 minutes per side. Transfer browned thighs to a plate and reserve.
3. Reduce heat to medium and add the chopped onion. Cook until soft and translucent, 5 to 7 minutes, stirring occasionally.
4. Add garlic and ginger and cook 1 minute until fragrant. Stir in tomato paste, curry powder, smoked paprika, turmeric, coriander, cinnamon, and cayenne; cook 1 to 2 minutes to bloom the spices.
5. Deglaze the pan with the white wine, scraping up browned bits; let it reduce by half, about 2 minutes.
6. Whisk in chicken stock, coconut milk, and peanut butter (or ground peanuts) until smooth. Add soy sauce, vinegar, and brown sugar; stir to combine and bring to a gentle simmer.
7. Return the chicken to the pot, skin-side up, nestling into the sauce. Reduce heat to low, cover partially, and simmer gently until chicken is cooked through and sauce has thickened, 25 to 30 minutes.
8. Remove lid, increase heat briefly to reduce sauce to desired consistency if needed, then taste and adjust seasoning with remaining 1/2 tsp salt, more cayenne for heat, or a splash of soy/vinegar for balance.
9. Stir in lime juice and the optional 2 tbsp oil or butter for a glossy finish. Garnish with cilantro or scallions and serve hot with steamed rice or crusty bread.