Macanese African Chicken with Moorish Rice | Ching's Taste of Macao

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthier fats, while sunflower seed butter is nut-free.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and health benefits at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat, while thighs are more affordable than breasts.

Make a marinade with 6 cloves of garlic, 3 K and chilies, 5 medium shallots, 2 pinches of salt, 1 teaspoon of cracked black pepper, and 4 teaspoons of smoked paprika.

Add 2 tablespoons of light soy sauce to half of the marinade and mix with 200 mils of coconut milk to create a sauce.

Rub the marinade all over a 1 kilo chicken and stuff it with medium shallots and grated ginger.

Grate lemon zest over the chicken and season with salt and pepper.

Roast the chicken in the oven at 180 degrees Celsius for about an hour.

While the chicken is cooking, heat rapeseed oil in a wok and add 1 sliced white onion, cooking until translucent.

Add smoked bacon lardons to the wok and mix until caramelized.

Add chopped raisins and spring onions to the wok and stir.

Add 1 teaspoon of golden turmeric and 1/2 teaspoon of smoked paprika to the mixture in the wok.

Add basmati rice to the wok and mix everything together.

Add a couple of tablespoons of light soy sauce to the rice mixture and stir until golden.

Remove the chicken from the oven and let it rest before serving with the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens