Portuguese-African Chicken in Coconut Sauce

Ingredients

• 4 lbs chicken, pieces
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 cup vegetable oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 tablespoons hot red pepper, seeded and minced
• 3 tablespoons tomato paste
• 2 tablespoons paprika
• 1/2 teaspoon ground ginger
• 1 cup coconut milk
• 3 tablespoons peanut butter
• 1/4 cup fresh coriander (or parsley)

Directions

1. 1

   Season chicken with ¼ tsp each of the salt and pepper; set aside.

2. 2

   Preheat oven to 425°F.

3. 3

   In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.

4. 4

   Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.

5. 5

   Stir in coconut milk and peanut butter; let cool slightly.

6. 6

   Transfer to food processor; purée until smooth. Set aside.

7. 7

   Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.

8. 8

   Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.

9. 9

   Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.