Courtesy of Chef Florita Alves
Based on the ancient Chinese calendar, this custom is said to date back as far as the 23rd century BC.On the eve of Chinese New Year families gather for an annual reunion dinner, which involves cleansing the home of ill-fortune and decorating it with red paper-cuts representing happiness and wealth. Red envelopes filled with money are gifted to friends and lovedones, and firecrackers are lit as part of the tradition.The best part of the evening? A traditional Chinese feast.
Chef Florita Alves and Jeremy Pang share the recipe they use to make an African Chicken; roasted chicken marinated with mixed spices, coated with tropical ingredients. To watch an instructional video please visit the link by clicking here.
Chef Florita Alves and Jeremy Pang share the recipe they use to make an African Chicken; roasted chicken marinated with mixed spices, coated with tropical ingredients.
100 g Garlic
300g of Onion
250g of Red chili
100g of Shallot
20g of Paprika
200g of Butter
300ml of White wine
200ml of Coconut milk
Olive oil, peppercorns, mixed spices, salt, pepper, shredded coconut and bay leaf (as needed)
- To make the paste use a food processor to blend the onion, chili, shallot, peppercorns and garlic. Add in half the butter and paprika. (Can be prepared in advance)
- Clean the chicken and cut in half, press chicken down to flatten. Rub the chicken with salt, pepper, lemon and bay leaves.
- Spread half of the paste over the chicken, leaving it to marinate for at least two hours.
- To make the basting sauce combine the remaining chili paste, coconut milk, shredded coconut and butter.
- Preheat the over to 200oC. Fill a roasting tray with boiling water and put a grill tray on top. Place the chicken on the grill and bring to roast at 200oC for about 45 minutes.
- Baste, regularly with the above sauce. Before serving pour sauce thoroughly.