Description
This dish is like a mild thick chicken curry with the saffron and coconut milk combination. Don’t be fooled by the appearance, this recipe is not tedious and goes quickly.
Ingredients
Scale
- 2 Whole Legs – cut into 3 pieces each
- 2 tablespoon Red/White Wine
- 2 teaspoon Soy Wauce
- ½ teaspoon Salt
- 1 inch Ginger – sliced
- 1–2 sprigs of Spring Onion – white parts only
- 250g Potato – cut into chunks, parboiled for 5 minutes
- 1 Red Onion – cut into wedges
- 100g button mushrooms (I used canned)
- 2 hard boiled eggs – quartered
Gravy
- ½ teaspoon Saffron
- 125ml (1/2 cup) Boiling Water
- 1 tablespoon Cornflour
- 180ml Coconut Milk
- Salt and Pepper to taste
Instructions
- Marinate the chicken with wine, soy sauce and salt for at least 1 hour or overnight.
- Pour with boiling water over saffron and infuse for 30 minutes.
- Boil the potatoes (5 minutes) and eggs (boil 1 minute, cover and sit for 12 minutes).
- Heat wok/pan and put in 3 tablespoon of coconut oil. Put in ginger and spring onion and fry until golden. Remove from the oil.
- Turn heat to high and put in chicken pieces, onion wedges and parboiled potatoes to brown. Remove onion and potatoes once they brown slightly. Brown the chicken for 2 minutes on each side. Remove and set aside.
- Preheat oven at 200C.
- Put half of coconut milk in a clean pan to simmer on medium low heat. Once it is simmered, switch off or remove from the heat Put in the flour and stir until no lumps.
- Turn the heat back on. Add in the saffron infusion and bring back to a boil. Put in the chicken, onions and potato chunks and simmer for 5 minutes or until the gravy has thickened. Taste and season with salt and pepper.
- Scoop potatoes and onions onto a baking dish. Place chicken pieces on the top layer. Slot in the eggs and mushroom in between. Drizzle the remaining coconut milk into the dish.
- Bake for 15-20 minutes on the upper middle rack or until the top turned golden brown.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Macanese