| 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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