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African Chicken (Galinha à Africana) in the style of Henri's Galley
SHE SIMMERS24Ingredients
2Hours
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Ingredients
US|METRIC
5 SERVINGS
- chicken
- 4 lb. chicken quarters (bone-in, with the skin on, see post for comment)
- 1 tsp. red pepper (dried, powder or cayenne pepper)
- 2 cloves garlic (minced)
- 1 shallot (weighing about one ounce, minced)
- 1 tsp. sweet paprika
- 2 tsp. Chinese five spice powder (available at most Asian stores)
- 2 tsp. dried rosemary (crumbled)
- 2 tsp. salt
- 1 tsp. white pepper (or ground black)
- sauce
- 4 oz. shallots (peeled)
- 6 cloves garlic (peeled)
- 1 medium red bell pepper (stemmed, deseeded, cut into chunks)
- 2 Tbsp. vegetable oil
- 1/4 cup sweet paprika
- 3/4 cup coconut cream (the thick part that rise to the top of the can)
- 1/4 cup smooth peanut butter (natural, unsweetened, or ¼ cup roasted peanuts, ground in a mortar until smooth)
- 3/4 cup chicken broth (preferably sodium-free, if not, go easy on the salt)
- 1 bay leaf (dried)
- 1 tsp. salt (or more to taste)
- 2 tsp. honey (or brown sugar, see post for comment)
- 16 medium pitted olives (optional, see post for comment)
- 1 1/2 lb. Yukon Gold potatoes
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