Certainly one of Macanese’s favourite dish. This is my take on the famous Macanese Galinha Cafreal à Africana.
Ovenproof dish and pastry brush
Ingredients Serves 4:
1. 1 small spatchcock chicken approx 1.4kg
2. 150g melted butter
3. 10 cloves of garlic, grated or crushed
4. 1 tsp of salt
5. 1 ½ tsp of coarsely ground black pepper
6. 3 bay leaves torn in a few pieces
7. 3 lime leaves finely slice into thin strips
8. 1 red dried chilli finely chopped
9. 1 can of coconut milk or 400 ml
10. 10g desecrated coconut
11. 200ml chicken stock
12. 1 tsp of corn flour
1. On a deep dish add 100g butter, 10 cloves of grated garlic, ½ tsp of salt, ½ tsp pepper, bay leaves, lime leaves and chillies, mix all the ingredients together.
2. Rub the marinade all over the spatchcock chicken. Cover the dish with a cling film, refrigerate overnight to marinade.
The Coconut Basting Sauce:
3. On a bowl mix remaining 50g butter, 5 cloves of garlic, salt, black pepper and coconut milk.
The Marinated Chicken:
4. Pre-heat oven to 200°C.
5. On a bowl stir 200ml of hot chicken stock and 1 tsp of corn flour then set aside.
6. On an ovenproof dish, add the marinated chicken; then using a pastry brush baste the chicken with some coconut basting sauce. Cover the chicken with a foil.
7. Place chicken in the oven to bake for 45 minutes, basting regularly with the coconut basting sauce. Add 3 tbsp at a time of the chicken stock with corn flour to thicken the sauce, add more if necessary.
8. After 45 minutes, put the oven into grill, remove the foil covering on the chicken. Baste the chicken once again with the coconut basting sauce, return chicken in the oven to grill on one side for 25 minutes, then turn the chicken over and grill the other side for another 25 minutes.
9. When the chicken is cooked and the skin is blackened sprinkle over some desecrated coconut return to the oven for 2 minutes.
Serve warm with jasmine rice or chips.
Extra Tip: Do not be alarmed that the chicken is blackened it is not burnt it is meant to be black and it does add flavour to the dish, although the exterior of the chicken looks black the insides of the chicken remains succulent and juicy.