Uploaded February 2015 | Updated September 2026, 2 weeks ago
Chef Florita Alves and Jeremy Pang from School of Wok show us how to make an African Chicken; roasted chicken marinated with mixed spices, coated with tropical ingredients. Full recipe below:
AFRICAN CHICKEN RECIPE:
Ingredients:
Chicken: 3
Garlic: 100g
Onion: 300g
Red chili: 250g
Shallot: 100g
Paprika: 20g
Lemon: 2
Butter: 200g
White wine: 300ml
Coconut milk: 200ml
Olive oil, peppercorns, mixed spices, salt, pepper, shredded coconut and bay leaf: As needed
Method:
To make the paste use a food processor to blend the onion, chili, shallot, peppercorns and garlic. Add in half the butter and paprika. (Can be prepared in advance)
Clean the chicken and cut in half, press chicken down to flatten. Rub the chicken with salt, pepper, lemon and bay leaves.
Spread half of the paste over the chicken, leaving it to marinate for at least two hours.
To make the basting sauce combine the remaining chili paste, coconut milk, shredded coconut and butter.
Preheat the over to 200oC. Fill a roasting tray with boiling water and put a grill tray on top. Place the chicken on the grill and bring to roast at 200oC for about 45 minutes.
Baste, regularly with the above sauce. Before serving pour sauce thoroughly.
©Florita Alves
Chef Florita Alves and Jeremy Pang from School of Wok show us how to make an African Chicken; roasted chicken marinated with mixed spices, coated with tropical ingredients. Full recipe below:
AFRICAN CHICKEN RECIPE:
Ingredients:
Chicken: 3
Garlic: 100g
Onion: 300g
Red chili: 250g
Shallot: 100g
Paprika: 20g
Lemon: 2
Butter: 200g
White wine: 300ml
Coconut milk: 200ml
Olive oil, peppercorns, mixed spices, salt, pepper, shredded coconut and bay leaf: As needed
Method:
To make the paste use a food processor to blend the onion, chili, shallot, peppercorns and garlic. Add in half the butter and paprika. (Can be prepared in advance)
Clean the chicken and cut in half, press chicken down to flatten. Rub the chicken with salt, pepper, lemon and bay leaves.
Spread half of the paste over the chicken, leaving it to marinate for at least two hours.
To make the basting sauce combine the remaining chili paste, coconut milk, shredded coconut and butter.
Preheat the over to 200oC. Fill a roasting tray with boiling water and put a grill tray on top. Place the chicken on the grill and bring to roast at 200oC for about 45 minutes.
Baste, regularly with the above sauce. Before serving pour sauce thoroughly.
©Florita Alves
