Forget the classic afternoon tea – try Macanese fat tea for a real taste of tradition. Inspired by Portuguese-style chicken, this tasty dish is the ultimate centrepiece for your fat tea.
The indulgent Macanese fat tea banquet is traditionally made up of smaller finger foods like lou ba kou turnip cake and Macanese pork chop buns, as well as larger dishes such as Portuguese chicken and local favourites such as minchi (minced meat with fried potatoes and soy sauce).
This irresistible chicken recipe carries many Portuguese hallmarks but was very much inspired by Macanese flavours. The soft, tender chicken – soaked in a rich, coconut-infused broth – makes for a moreish combination and is the perfect main for your Macanese fat tea.
How to make Macanese-style Portuguese chicken
Prep time 15 mins Cooking time 1 hr 30 mins Serves 6
- 750g small potatoes, scrubbed and cut into large chunks (or left whole if using small potatoes)
- 4cm root ginger, finely grated
- 2½ tbsp mild curry powder
- 1¼ tsp cayenne pepper
- 2 tbsp extra virgin olive oil
- 350ml warm chicken stock
- large pinch saffron
- 2 medium onions, cut into wedges
- 250g Portugese chouriço, thickly sliced (alternatively, use a smokey sausage – Spanish chorizo is too strong)
- 4 small ripe tomatoes, deseeded and quartered
- 2 large carrots, peeled and roughly chopped
- 2 large star anise
- 3 bay leaves
- 1 large free-range chicken (about 2kg)
- 30g unsalted butter, softened
- 200ml Chinese rice wine
- 1 x 170g can evaporated milk
- 1 x 400ml can coconut milk
- 125g pitted black olives, roughly sliced
- 1 lemon, juiced
- 75g fresh coconut, sliced or grated (or 3 tbsp coconut flakes)
- 2 handfuls chopped flat-leaf parsley
- Heat the oven to 200C/180C fan/gas 6. Cook the potatoes in a pan of boiling water for 7 mins until almost tender, then drain and set aside.
- Meanwhile, mix the ginger, curry powder, cayenne and olive oil to make the spice mix. Put two-thirds of the spice mix into a jug with the stock and saffron.
- Put the potatoes, onions, chouriço, tomatoes, carrots, star anise and bay leaves in a large roasting tin, then set the chicken on top.
- Rub the butter all over the chicken, then do the same with the remaining spice mix. Pour the stock mixture over the veg and roast for 35 mins.
- Turn the oven down to 180C/160C fan/gas 4. Add the rice wine, evaporated milk, coconut milk and olives to the dish, then cook for a further 20-25 mins on the bottom shelf until the chicken is cooked through and the veg tender.
- Add a squeeze of the lemon juice to taste, then sprinkle over the coconut and parsley.
