Macanese Coconut Saffron Chicken

It’s incredible that many delicious food have been fused & created due to influences from another culture. Like Chinese Fortune Cookies (can’t find them in China) or Dutch Baby Pancakes (nope, the Dutch have not heard of them) or Japanese Cheesecake (made famous by the Japanese and became a craze in some Asian countries). Same goes to this Portuguese Chicken in Macau, I doubt this dish can be found in Portugal.

Portuguese influences are strong in Macau since their colonization from the 16th century till its handover to China in 1999. Most of Macanese food are Chinese – Portuguese fusion, and one of them is Portuguese chicken. This dish is like a mild thick chicken curry with the saffron and coconut milk combination. The recipe might look tedious, but once the preparation is done, it’s pretty quick. I like that this is a well balanced 1 pot meal, best served with a side of vegetables for a complete meal.

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How to Make Macanese Saffron and Coconut Chicken

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Marinate the chicken

In a large bowl, combine chicken pieces, wine, soy sauce, and salt. Toss well to coat and marinate for at least 1 hour, preferably overnight in the refrigerator.

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Infuse the saffron

Pour boiling water over the saffron threads in a small bowl. Let steep for 30 minutes to release its color and aroma.

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Parboil potatoes and boil eggs

Boil potatoes for 5 minutes, then drain. For the eggs, bring water to a boil, add eggs, cook for 1 minute, then cover and let sit for 12 minutes. Peel and quarter.

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Brown the aromatics and chicken

Heat 3 tablespoons coconut oil in a wok or deep skillet over medium heat. Add ginger and spring onion; fry until golden. Remove from oil.
Increase heat to high and add chicken pieces, red onion wedges, and parboiled potatoes. Brown for a few minutes, turning occasionally. Remove onion and potatoes once lightly browned; continue browning chicken for 2 minutes per side. Set everything aside.

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Make the saffron coconut gravy

Preheat oven to 200°C / 400°F.
In a clean pan, bring half of the coconut milk to a gentle simmer. Remove from heat and whisk in the cornstarch until smooth. Return to medium heat, add saffron infusion, and bring to a low boil. Stir in the browned chicken, onions, and potatoes. Simmer for 5 minutes, until slightly thickened. Season with salt and pepper.

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Assemble and bake

Transfer the mixture to a baking dish. Arrange chicken on top, then tuck in mushrooms and quartered eggs. Drizzle with the remaining coconut milk.
Bake for 15–20 minutes on the upper-middle rack, until the top turns golden and the sauce bubbles gently.

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Serve

Serve hot with steamed jasmine rice or a piece of crusty bread to soak up the sauce.

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Recipe Notes

If you don’t have saffron, use a pinch of turmeric for color (it won’t mimic the flavor, but adds warmth).

Red wine adds depth, while white wine keeps the sauce lighter — both work.

For a dairy-like creaminess, use full-fat coconut milk; avoid light versions.

If using fresh mushrooms, sauté them briefly before baking.

The dish can be made ahead — reheat gently in the oven before serving.

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Print

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If you liked this, you are going to LOVE these favorite Asian recipes:

Asian-Style Chicken Thighs

Cold Spicy Szechuan Noodles

How to Make Homemade Kimchi

Ta-a Noodles – Taiwanese Pork Noodles

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