INGREDIENTS

INSTRUCTIONS

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 230øc. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2830
Calories From Fat: 1232
Total Fat: 141.7g
Cholesterol: 292.4mg
Sodium: 1164.4mg
Potassium: 6289.8mg
Carbohydrates: 260.4g
Fiber: 42.7g
Sugar: 62.5g
Protein: 147.3g