Posted by: Liz Thomas 09-19-99 12:09 AM
Portuguese Baked Chicken
4 large chicken legs (or 8 thighs)
2 medium onions
2 large tomatoes
2 oz black olives (Portuguese ones if available)
2 large potatoes
6 fl oz coconut milk (tinned is fine)
1 tbsp shredded coconut (fresh or desiccated)
1 tbsp mild curry powder (Malay type is perfect)
2 teasp tomato paste
2 teasp ground turmeric
1 large bay leaf - crumbled
Salt and pepper
Olive oil (Portuguese if available)
8 fl oz light chicken stock
Cut each chicken leg into two joints, sprinkle with a little salt and pepper and crumbled bay leaf. Mix and marinate for at least one hour, but longer if possible.
Peel potatoes and cut into 1 inch chunks. Fry in oil (about 3 tbsp) in an ovenproof pot (in Macau Chinese clay pots are used) until just turning golden. Remove and drain on kitchen paper.
Fry chicken in same oil until golden brown (add a touch more oil if necessary) then return potatoes, add chicken stock and simmer, very gently, covered for about 10 minutes.
While chicken is cooking, peel onions and tomatoes and cut into 1 inch chunks.
Preheat oven to 160C/350F.
Remove chicken and potatoes from stock and keep warm.
Add tomatoes, onion, olives, turmeric, curry powder and tomato paste to pan and simmer gently, uncovered and stirring occasionally until sauce thickens slightly (about 10 minutes). Return chicken and potatoes to pan, add coconut milk and stir around gently to mix it in.
Sprinkle top with shredded coconut and then bake, uncovered, in oven until top is nicely browned (about 20/30 minutes).
Serve piping hot with steamed rice. Good country bread is also great for mopping up juice.
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