Entree: Macau – 非洲雞 ➤ Fēizhōu jī (African Chicken)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (15 g) fresh ginger, grated
- 2–3 red chilies, seeded and chopped (adjust to heat preference)
- 1 tbsp (15 g) smoked paprika
- 2 tsp (4 g) curry powder (preferably Portuguese-style mild curry)
- 1 tsp (5 g) ground turmeric
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz/400 g) diced tomatoes
- 1 cup (240 ml) coconut milk
- 1/4 cup (60 ml) dry white wine or dry sherry
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (4 g) sugar
- 1 bay leaf
- Salt and freshly ground black pepper, to taste (about 1–1½ tsp / 5–8 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g) — optional, for braise
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat the chicken pieces dry and season liberally with salt and pepper. In a large bowl combine garlic, ginger, smoked paprika, curry powder, turmeric, lemon juice and 1 tbsp (15 ml) vegetable oil; add the chicken and rub evenly. Let marinate 30 minutes at room temperature or up to 4 hours refrigerated.
2. Preheat oven to 350°F (175°C). Heat 1 tbsp (15 ml) vegetable oil and butter in a large ovenproof skillet or Dutch oven over medium-high heat. Working in batches if needed, brown the chicken pieces skin-side down until golden, about 5–6 minutes per side; transfer browned pieces to a plate.
3. Reduce heat to medium and add the sliced onion to the same pan. Sauté until translucent, about 6–8 minutes. Add the chopped chilies, tomato paste and chopped tomatoes; cook 2–3 minutes, stirring to combine and lift fond.
4. Stir in the coconut milk, white wine (or sherry), white vinegar, soy sauce, sugar and bay leaf. Taste and adjust salt and pepper. If using, add the potato cubes to the sauce.
5. Return the chicken pieces to the pan, nestling them into the sauce skin-side up. Bring to a gentle simmer, then cover and transfer to the preheated oven. Braise 25–30 minutes, until chicken is cooked through (internal temperature 165°F/74°C) and potatoes are tender.
6. Remove from oven, discard bay leaf, and if you prefer a thicker sauce, simmer briefly on the stovetop uncovered to reduce. Finish with chopped cilantro and an extra squeeze of lemon if desired. Serve hot with steamed rice or fries.