Mozambique Chicken Recipes

MOZAMBIQUE: PIRI PIRI CHICKEN

Steps:

• For the sauce
• Combine in glass jar. Shake or blend with immersion blender.
• Rest, covered in refrigerator for 1-24 hours (the longer the better).
• For the chicken
• Start a full chimney of charcoal and prepare grill for indirect heat with a disposable drip pan (Feel free to do this before you start the sauce)
• Place chicken flat on grill (with breasts facing away from coals if possible), skin-side up and apply piri piri sauce
• Grill 30 minutes, basting with sauce every 10-15 minutes
• Check temperature
• Grill 20-30 minutes more until breast reaches 160-165F (71- 74C) and the thigh is 165-170F (74-77C) flipping the chicken during last 10 minutes so skin gets crispy
• Rest chicken off-heat loosely tented with foil for 10-15 minutes
• Carve and serve with piri piri sauce

PORTUGUESE CHICKEN MOZAMBIQUE

Steps:

• First, you will need to cut the white meat into smaller chunks.
• Clean your cutting board and knives and mince your shallot, garlic, and parsley.
• Add your butter, garlic, and shallot to your stock pot. Stir fry until fragrant.
• Dump the meat pieces into the pot and cook with the garlic, and shallots for about 5 minutes until chicken is golden brown.
• Pour in the beer, Goya Foods Sazon con azafran, and pepper sauce. Stir fry for another 5 minutes. By this time to the chicken should be pretty much cooked.
• Allow dish to simmer over low-medium heat for an additional 15 minutes.
• Sprinkle with parsley, and serve over white rice, french fries, or homemade mashed potatoes.

PERI PERI CHICKEN

Steps:

• Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper.
• Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until blended.
• Drench the chicken with peri peri marinade, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
• When ready to grill, using a thong remove chicken from the peri peri marinade and remove excess marinade. Reserve the marinade.
• Preheat grill to medium-high heat.
• Place chicken on the grill and grill for about 10-15 minutes on each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill.
• In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.

CHICKEN MOZAMBIQUE

Steps:

• 1. In a large bowl, mix the garlic, salt, bay leaves, paprika and piri piri to a paste. Add the coconut milk. 2. Place the chicken in the coconut milk marinade for at least 6 - 8 hours, turning often. 3. Remove the chicken from the marinade. Mix the marinade with the lemon juice, margarine and oil. Bring to a boil and use this mixture to baste the chicken which should be grilled over medium coals. Serve the chicken with any remaining marinade, but boil up the remaining marinade first as raw meat has been marinating in it and this could be a health hazard. *Mimi's Piri Piri Sauce There are dozens of recipes for piri piri sauce. I prefer this very simple one. Piri piri chillies are VERY HOT. Unless you grown your own, they may be bought as dried, whole chillies. If you are using fresh chillies, crush or slice them, place them in a jar or bottle (preferably on with a cork top), add 2 cloves of crushed garlic, a small piece of lemon rind, 1 tsp lemon juice and 1 tsp salt. Fill the rest of the bottle with two-thirds mixed olive and cooking oil and one-third vinegar. Cork the bottle and shake once a day. Leave for at least 10 - 15 days before using.

MOZAMBIQUE CHICKEN

Steps:

• Dissolve the tamarind paste in boiling water to make a smooth puree, adding water as needed to reach the consistency of tomato sauce. Chop the parsley leaves, reserving stems and set aside. Separate the scallion greens from the white parts. Leave the greens whole and chop the white parts. Set aside.
• Mix the tamarind puree, white wine, hot pepper sauce to taste and salt to make the marinade. Tie the parsley stems and scallions greens in a bunch and add to the marinade. Pour the marinade over the chicken pieces, mix well and let marinate for at least 2 hours or overnight in the refrigerator.
• Preheat oven to 325 degree F.
• In a large frying pan, brown the grated onions and chopped white parts of the scallions in the butter (or margarine). Add garlic and cook for 30 seconds. Remove the bouquet garni from the chicken and discard. Add the chicken pieces to the frying pan and mix well.
• Arrange the chicken pieces in a single layer in a baking pan and spoon the remaining marinade over the chicken. Bake, turning the chicken and basting from time to time to allow even browning, until the meat is tender and the sauce is nice and thick (50-60 minutes). If the sauce seems to be thickening too quickly, add a bit of chicken stock or water during the cooking, as needed.
• Garnish with chopped parsley. Serve with fresh creamed corn and additional hot pepper sauce on the side.