Here we go again...

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Well this seems to be one of those never ending sagas! Rafa had a horrid night again y'day, he sweated and had high fever again. In the morning we had him down at the doctors, who told us that as he had no cold or sore throut it was some sort of virus...jah well erm I wonder.
The last time I had given him meds was at 3:30 in the early morning and he seemed ok till about 12:45 when his fever started raising again, but I must add that he looks way better today, so lets keep em fingers crossed that we have kicked the fever!
Ok to top all this my car is being repaired again after having been in for the same thing just before our Serra da Estrela mini holiday😞(
Oh leason one: In Portugal everything has to get done 2-3 times before it is actually functioning, so I guess it comes as no surprise to me!
Hubby has been trying to keep nadine occupied by playing playstation with her hehee, it's more like he's the kid lol. Actually I can't complain he did cook lunch so...oh ok I will let u have this recipe too, but I can just imagine your faces lollol...

Like I said Hubby is a very good cook and he made this for us today.

Ingredients:

4 lb chicken, pieces
3/4 tsp each salt and pepper
1/4 cup vegetable oil
1 x onion, chopped
4 clv garlic, chopped
2 tbl minced hot red or jalapeno pepper
3 tbl tomato paste
2 tbl paprika
1/2 tsp ground ginger
1 cup coconut, milk
3 tbl peanut butter
1/4 cup chopped fresh coriander, or parsley

Season chicken with 1/4 tsp each of the salt and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.
Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; puree until smooth. Set aside.
Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425 F oven for 30 minutes, basting twice.
Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.
We had this with cooked patatoes and a tomatoe salad. We cooked this often when I lived in Mozambique with my parents😊

The kids are starting to get uncontrolable so I need to go see what they are up to.

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