Portuguese-African Chicken In Coconut Sauce - cooking recipe

Ingredients

4 lbs chicken, pieces
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped
4 garlic cloves, chopped
2 tablespoons hot red pepper, seeded and minced
3 tablespoons tomato paste
2 tablespoons paprika
1/2 teaspoon ground ginger
1 cup coconut milk
3 tablespoons peanut butter
1/4 cup fresh coriander (or parsley)

Preparation

Season chicken with 1/4 tsp each of the salt and pepper; set aside.
Preheat oven to 425\u00b0F.
In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.
Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.
Stir in coconut milk and peanut butter; let cool slightly.
Transfer to food processor; puree until smooth. Set aside.
Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425\u00b0F oven for 30 minutes, basting twice.
Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.