Macanese Coconut Saffron Chicken

Name: Baked Coconut Saffron Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Asian Fusion
Ingredients: 2 Whole Legs – cut into 3 pieces each; 2 tbsp (30 ml) Red/White Wine; 2 tsp Soy Wauce; 0.5 tsp Salt; 1 inch Ginger – sliced; 1-2 sprigs Spring Onion – white parts only; 1 cups (227 g) Potato – cut into chunks, parboiled for 5 minutes; 1 Red Onion – cut into wedges; 0.5 cups (113 g) button mushrooms (I used canned); 2 hard boiled eggs – quartered; 0.5 tsp Saffron; 0.5 cups (125 ml) Boiling Water; 1 tbsp (15 ml) Cornflour; 0.75 cups (180 ml) Coconut Milk; Salt and Pepper to taste

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It’s incredible that many delicious food have been fused & created due to influences from another culture. Like Chinese Fortune Cookies (can’t find them in China) or Dutch Baby Pancakes (nope, the Dutch have not heard of them) or Japanese Cheesecake (made famous by the Japanese and became a craze in some Asian countries). Same goes to this Portuguese Chicken in Macau, I doubt this dish can be found in Portugal.

Portuguese influences are strong in Macau since their colonization from the 16th century till its handover to China in 1999. Most of Macanese food are Chinese – Portuguese fusion, and one of them is Portuguese chicken. This dish is like a mild thick chicken curry with the saffron and coconut milk combination. The recipe might look tedious, but once the preparation is done, it’s pretty quick. I like that this is a well balanced 1 pot meal, best served with a side of vegetables for a complete meal.

How to Make Macanese Saffron and Coconut Chicken

Marinate the chicken

In a large bowl, combine chicken pieces, wine, soy sauce, and salt. Toss well to coat and marinate for at least 1 hour, preferably overnight in the refrigerator.

Infuse the saffron

Pour boiling water over the saffron threads in a small bowl. Let steep for 30 minutes to release its color and aroma.

Parboil potatoes and boil eggs

Boil potatoes for 5 minutes, then drain. For the eggs, bring water to a boil, add eggs, cook for 1 minute, then cover and let sit for 12 minutes. Peel and quarter.

Brown the aromatics and chicken

Heat 3 tablespoons coconut oil in a wok or deep skillet over medium heat. Add ginger and spring onion; fry until golden. Remove from oil.
Increase heat to high and add chicken pieces, red onion wedges, and parboiled potatoes. Brown for a few minutes, turning occasionally. Remove onion and potatoes once lightly browned; continue browning chicken for 2 minutes per side. Set everything aside.

Make the saffron coconut gravy

Preheat oven to 200°C / 400°F.
In a clean pan, bring half of the coconut milk to a gentle simmer. Remove from heat and whisk in the cornstarch until smooth. Return to medium heat, add saffron infusion, and bring to a low boil. Stir in the browned chicken, onions, and potatoes. Simmer for 5 minutes, until slightly thickened. Season with salt and pepper.

Assemble and bake

Transfer the mixture to a baking dish. Arrange chicken on top, then tuck in mushrooms and quartered eggs. Drizzle with the remaining coconut milk.
Bake for 15–20 minutes on the upper-middle rack, until the top turns golden and the sauce bubbles gently.

Serve

Serve hot with steamed jasmine rice or a piece of crusty bread to soak up the sauce.

Recipe Notes

If you don’t have saffron, use a pinch of turmeric for color (it won’t mimic the flavor, but adds warmth).

Red wine adds depth, while white wine keeps the sauce lighter — both work.

For a dairy-like creaminess, use full-fat coconut milk; avoid light versions.

If using fresh mushrooms, sauté them briefly before baking.

The dish can be made ahead — reheat gently in the oven before serving.

Baked Coconut Saffron Chicken

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Author: Shannon Lim
Total Time: 75 minutes
Yield: Serves 4
Diet: Omnivore

Description

A mild, flavorful chicken dish with saffron and coconut milk. Quick to make, impressive to serve!

Ingredients

Units Scale

2 Whole Legs - cut into 3 pieces each
2 tbsp (30 ml) Red/White Wine
2 tsp Soy Wauce
0.5 tsp Salt
1 inch Ginger - sliced
1-2 sprigs Spring Onion - white parts only
1 cups (227 g) Potato - cut into chunks, parboiled for 5 minutes
1 Red Onion - cut into wedges
0.5 cups (113 g) button mushrooms (I used canned)
2 hard boiled eggs - quartered
0.5 tsp Saffron
0.5 cups (125 ml) Boiling Water
1 tbsp (15 ml) Cornflour
0.75 cups (180 ml) 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 boiling water over saffron and infuse for 30 minutes.
Boil the potatoes for 5 minutes and the eggs (boil for 1 minute, cover, and let sit for 12 minutes).
Heat a wok or pan and add 3 tablespoons of coconut oil. Add ginger and spring onion and fry until golden. Remove from the oil.
Turn heat to high and add 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 to 200°C (392°F).
Put half of the coconut milk in a clean pan to simmer over medium-low heat. Once simmered, remove from the heat. Add the flour and stir until no lumps remain.
Turn the heat back on. Add the saffron infusion and bring to a boil. Add 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 top. Slot in the eggs and mushrooms in between. Drizzle the remaining coconut milk into the dish.
Bake for 15-20 minutes on the upper middle rack, or until the top is golden brown.

Notes

For a richer flavor, marinate the chicken for up to 24 hours.
If you don’t have cornflour, you can substitute with 1 tablespoon of all-purpose flour.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting
Cuisine: Asian Fusion