Friday, March 16, 2012

Crockpot African Chicken

During our time in Macau we dined at Henri's Galley. I'd read about some of Macaese culinary specialities in the guidebook and Henri's Galley came highly recommended as THE place to go for African Chicken. The restaurant was fabulous, and the meal was simply to-die-for good! There were little paper placemats which included a recipe for the dish. Actually though, on closer inspection, it wasn't really a complete recipe (that would be giving away his secret I guess!) but just an ingredients list.

I knew I had to have a go at recreating this dish - the flavours of chilli, garlic, coconut and peanut was so good! And so I pulled out my trusty slow cooker, collected up the ingredients, dumped them in and came back 4 hours later - my kind of cooking!!

It was great! Not that similar to the original in the end, but a unique and original recipe created by moi! And worthy of this write-up. If you're looking at a copycat Macanese African Chicken this is not it. But you've still got a fabulous combination of flavours inspired by the original and an easy-peasy slow cooker meal.

Macanese African Chicken (Crockpot-styley!)
Ingredients (serves 4)
  • 8 Chicken Thighs
  • 1 1/2 cups Chicken Stock
  • 1 cup Shallots (finely chopped)
  • 1/4 cup Garlic (finely chopped)
  • 1 cup Red Pepper (finely chopped)
  • 1 cup Fresh Coconut (finely grated)
  • 1 Tbsp Chilli Flakes
  • 2 tsp Chinese 5 Spice
  • 1/4 cup Paprika
  • 2 tsp Rosemary
  • 1 tsp Maggi
  • 1/2 cup Peanut Butter
Directions
Dump everything (except the peanut butter) in the slow cooker and cook for 4 hours on low. Add PB, stir and cook for an additional 1/2 hour. Serve with coconut rice*

*(Use the liquid from the coconut to boil up your rice. Unless you have a mutant large coconut you will probably need to use some water aswell!)

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