Mozambican Galinha à Zambeziana

Name: Mozambican Galinha à Zambeziana
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1.8 whole chicken, cut into 8 pieces; 1 1/2 full-fat coconut milk; 1/3 fresh lime juice; 6 garlic, finely grated; 1 fresh ginger, finely grated; 2 paprika; 1 ground cumin; 1 fine salt; 1/2 ground black pepper; 1 red bird chile, finely chopped; 2 vegetable oil; 2 fresh cilantro, chopped

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Mozambican Galinha à Zambeziana

AuthorDanCategoryChicken, Main Course, MozambiqueDifficultyIntermediate

Chicken marinated with coconut milk and lime.

Mozambican galinha à Zambeziana, grilled chicken with coconut and piri-piri

Yields6 Servings

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

Galinha à Zambeziana (also known as Frango à Zambeziana) is a classic traditional dish from the Zambézia Province in Mozambique, blending local African flavors with Portuguese culinary influences. The total time does not includes 2 hours of marinating. For the best smoky flavor, cook over charcoal; on a gas grill, keep one cooler zone for flare-ups.

Chicken and marinade

1.80 kg whole chicken, cut into 8 pieces

1 ½ cups full-fat coconut milk

⅓ cup fresh lime juice

6 cloves garlic, finely grated

1 tbsp fresh ginger, finely grated

2 tsp paprika

1 tsp ground cumin

1 tsp fine salt

½ tsp ground black pepper

1 red bird chile, finely chopped

2 tbsp vegetable oil

2 tbsp fresh cilantro, chopped

Directions

Pat the chicken dry and make two shallow cuts in each thick piece so the marinade reaches the meat without cutting to the bone.

Whisk the coconut milk, lime juice, garlic, ginger, paprika, cumin, salt, pepper and chile until smooth and fragrant.

Coat the chicken thoroughly with the marinade. Cover and refrigerate for 2 hours, turning the pieces once halfway through.

Prepare a grill for medium heat, about 190°C, with a cooler side. Lift the chicken from the marinade and reserve the excess marinade.

Bring the reserved marinade to a full boil in a small saucepan for 3 minutes, then simmer for 5 minutes until slightly thickened; this makes it safe for basting.

Brush the chicken with oil and grill skin-side down over medium heat for 8 to 10 minutes, until well marked and golden. Move pieces away from direct flames if the coconut drips flare.

Turn and continue grilling for 25 to 30 minutes, basting lightly with the cooked marinade, until the thickest pieces reach 74°C and the juices run clear.

Rest the chicken for 8 minutes, then spoon over a little warm sauce and finish with chopped cilantro before serving.

Ingredients