| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Tamara1 | 1 | servings | |
INGREDIENTS
| 2 | tb | Peanut oil |
| 4 | Pieces chicken; marylands or | |
| ; breasts | ||
| 1 | tb | Minced garlic |
| 1 | ts | Minced fresh chilli |
| 4 | lg | Potatoes; peeled and |
| ; quartered | ||
| 4 | tb | Peanut oil |
| 100 | g | Shallots; chopped |
| 100 | g | Garlic cloves; minced |
| 100 | g | Chillies; minced |
| 3 | tb | Paprika |
| 3 | tb | Tomato paste |
| 100 | g | Grated fresh coconut |
| 2 | tb | Peanut butter |
| 150 | ml | Water |
| Salt and pepper to taste |
INSTRUCTIONS
FOR THE CHICKEN FOR THE AFRICAN SAUCE First, marinate the chicken. Mix together the garlic, chilli and oil and brucsh over the entire surface of the chicken. Set aside and marinate for 2 - 6 hours. Meanwhile, make the African sauce. Heat the peanut oil and add the shallots, minced garlic and minced chillies and saut. gently. Add the tomato paste and paprika and continue to cook for about 3 minutes. Cool slightly then add the coconut, peanut butter and water. Stir well and blend in a food processor until smooth then set aside. Once the chicken has marinated, transfer it to a roasting pan with the potatoes then brush the chicken and potatoes with a little of the African sauce. Bake the chicken in a preheated oven at 230°c. for 35 minutes. Pour the remaining African chicken sauce and continue baking for a further 15 minutes then grill briefly until the chicken is golden brown. Serve with salad or extra green vegetables. Converted by MC_Buster. Per serving: 14464 Calories (kcal); 1034g Total Fat; (65% calories from fat); 1063g Protein; 169g Carbohydrate; 5432mg Cholesterol; 4773mg Sodium Food Exchanges: 7 Grain(Starch); 146 Lean Meat; 11 Vegetable; 0 Fruit; 116 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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