| FOR THE CHICKEN | | 2 tbl peanut oil | | 4 piece chicken, marylands or breasts | | 1 tbl minced garlic | | 1 tsp minced fresh chilli | | 4 lrg potatoes, peeled and quartered | | FOR THE AFRICAN SAUCE | | 4 tbl peanut oil | | 100 gm shallots, chopped | | 100 gm garlic cloves, minced | | 100 gm chillies, minced | | 3 tbl paprika | | 3 tbl tomato paste | | 100 gm grated fresh coconut | | 2 tbl peanut butter | | 150 ml water | | salt and pepper to taste |
| | 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 saute 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. |
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