Galinha à Africana

Ingredients

• 1.5kg chicken pieces, bone-in, skin on
• 4 cloves garlic, minced
• 2 shallots, minced
• 1 tbsp sweet paprika
• 1/2 tsp cayenne pepper
• 1/3 cup dry white wine
• 1/3 cup coconut milk
• 1/4 cup roasted peanuts, finely ground
• 2 tbsp tomato paste
• 1 bay leaf
• 2 tbsp oil
• salt
• lemon wedges, to serve

Before you cook

• Pat the chicken pieces dry and season them with salt.
• Mince the garlic and shallots.
• Grind the roasted peanuts finely in a food processor or with a mortar and pestle.

Steps

1. Preheat the oven to 200°C (400°F).
2. Heat the oil in an oven-safe skillet over medium-high heat.
3. Brown the chicken pieces skin-side down for 5 minutes until golden.
4. Flip the chicken and brown the other side for 3 minutes, then remove the chicken from the skillet.
5. Add the garlic and shallots to the skillet and cook for 2 minutes until fragrant.
6. Stir in the paprika and cayenne and cook for 30 seconds.
7. Pour in the wine and scrape up any browned bits from the bottom of the skillet.
8. Stir in the coconut milk, ground peanuts, tomato paste, and bay leaf.
9. Simmer the sauce for 3 minutes until it thickens slightly.
10. Return the chicken to the skillet, spooning the sauce over each piece.
11. Transfer the skillet to the oven and roast for 30-35 minutes until the chicken is cooked through and the sauce has reduced.
12. Serve the chicken with the sauce spooned over, with lemon wedges on the side.