Portuguese-African Chicken In Coconut Sauce

• 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)

1. Season chicken with 1/4 tsp each of the salt and pepper; set aside.
2. Preheat oven to 425u0b0F.
3. In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.
4. Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.
5. Stir in coconut milk and peanut butter; let cool slightly.
6. Transfer to food processor; puree until smooth. Set aside.
7. Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
8. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425u0b0F oven for 30 minutes, basting twice.
9. Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

chicken, salt, pepper, vegetable oil, onion, garlic, hot red pepper, tomato paste, paprika, ground ginger, coconut milk, peanut butter, fresh coriander

Taken from www.food.com/recipe/portuguese-african-chicken-in-coconut-sauce-371142 (may not work)