We had this dish while in Macau and loved it. I guess it's a mix of Portugese, Chinese, and who knows what else since Macau was such a mix. Not sure why it's called African chicken... I used 2 bone in chicken breasts and served it with rice. Tasty!

· Sauce: 4 Tablespoons butter, 3 fresh red chili peppers, chopped (seeded if you don't like it too spicy), 2 cloves garlic, chopped, 1 large shallot, chopped, Grated rind of 1 lemon, 1-1/2 cups coconut milk (fresh if possible), 1/2 cup white wine, 1/2 cup evaporated milk, 1/2 cup grated coconut (fresh if -possible), 1 Tablespoon chopped fresh tarragon, 1 teaspoon paprika, Salt and pepper to taste, One whole chicken, cut up into pieces.
· For sauce: Melt the butter in a saucepan. Add the chili peppers, garlic, and shallot. Sauté until softened. Stir in lemon rind, coconut milk, wine, evaporated milk, coconut, tarragon, and paprika. Bring to a boil; then turn down heat and simmer for about 30-45 minutes. Season to taste with salt, pepper, and other seasonings; let cool.
· Place the cut-up chicken in a container and pour on some of the sauce to marinate. Marinate for at least 1-2 hours. To cook, place marinated chicken pieces on a broiler pan, spread with more sauce and broil until cooked, turning and basting often. (You could probably also bake the chicken at 400 degrees for about 40 minutes, or even grill it). Serve chicken with extra sauce, a big salad, and French-fries.