Baked Coconut Saffron Chicken
Recipe Type: Main
Cuisine: Macanese
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
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.
  • 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
  • ½ teaspoon Saffron
  • 125ml (1/2 cup) Boiling Water
  • 1 tablespoon Cornflour
  • 180ml Coconut Milk
  • Salt and Pepper to taste
  1. Marinate the chicken with wine, soy sauce and salt for at least 1 hour or overnight.
  2. Pour with boiling water over saffron and infuse for 30 minutes.
  3. Boil the potatoes (5 minutes) and eggs (boil 1 minute, cover and sit for 12 minutes).
  4. 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.
  5. 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.
  6. Preheat oven at 200C.
  7. 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.
  8. 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.
  9. 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.
  10. Bake for 15-20 minutes on the upper middle rack or until the top turned golden brown.
Recipe by Honest Cooking by Mercato Fabbrica at