Shopping in rural Mozambique generally means going down to the local market and selecting the best of what’s on offer. Usually chickens and a range of fresh vegetables are available in most places.
One of the dishes that is synonymous with Mozambique for me has to be
Piri-Piri Chicken or Frango Piri-Piri as it is locally known. (Think Nando’s)….
You need to plan ahead as it is best left to marinade overnight.
First prepare your piri-piri (chilli) sauce.
No rules here, adjust the amount of chilli and/or other ingredients to your taste:
3 garlic, cloves crushed
2 Tsp sea salt
1 heaped tsp Paprika
1 tsp dried oregano
1 Tbs small dried chillies, I used a Spanish type called Guindillas
1 cup olive oil
2 tsp lime or lemon juice
This you can bottle and leave in a jar in the fridge for up to a few weeks.
For the chicken:
1 chicken, spatchcocked
3 garlic cloves, crushed
1 tsp sea salt
Juice of 2-3 limes or lemons
Spatchcock the chicken and slash the skin in a few places. Rub some crushed garlic and sea salt into the slashes, followed by the juice of two or three lemons or limes and set aside for about half an hour.
Add the piri-piri marinade to the chicken and marinate for a few hours or preferably overnight. I used a Ziploc bag which works well.
You can either grill the chicken over the coals or roast in the oven at 200°C for about an hour or until done and the juices run clear. If you grill the chicken pre-cook it in the microwave for about 10 minutes so that it doesn’t burn when on the fire.
Serve with potato wedges and a side salad with a dressing.
For the dressing:
1/3 cup white wine vinegar
2/3 cup olive oil
2 cloves crushed garlic
2 Tbs finely chopped herbs
Salt and pepper
Have a great weekend everyone.
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