Grilled Chicken Africa

 

Ingredients (to 4 parts)
- 1 chicken about 1.2 kg.
- 1 / 2 tablespoons crushed garlic.
- 1 / 2 tablespoon crushed red pepper.
- 2 tablespoons oil

- 1 tablespoon salt and ground black pepper.

* Sauces Africa
- 100g chopped chives.
- 100g minced fresh garlic.
- 100g chopped red pepper.
- 100g fresh coconut, grated small.
- 3 tablespoons tomato extract aggregate or powder, or tomato box
- 150ml vegetable oil.
- 3 tablespoons fresh basil chili.
- 2 tablespoons of peanut butter.
- 150ml of water.
- 1 teaspoon salt and ground black pepper. Preparation Chop the chicken and marinate sometimes garlic, chilli, oil and salt and pepper in 2 hours. Drying chicken on high heat in a frying pan. Place chicken in baking pan and spread on chicken 2 / 3 sauce. Bake chicken in oven for about 30-35 minutes at a temperature of 225 degrees C. Pour remaining sauce over cooked chicken and baked chicken or baked at high heat until golden brown. Cut chicken into 8 pieces and garnish with coconut and chilli.

Serve with rice and salad.

* Sauces Africa:Heat oil in pan at 200 degrees C, the shallot, garlic, peppers in, and fry for 3 minutes.Add the tomatoes and peppers hung and fry 3 minutes more.

Get out of the oven and let cool for 5 minutes.

Add the peanut butter and coconut, stir well and mix in food processor.

(Shallot is used in the U.S., because we had no green onions "ciboulettes", but the taste of a hot summer than ciboulette. If khg with chives, khg have ciboulette, you can so by Persil News parsley