Entree: Mozambique – Zambezia – Frango à Zambeziana (Zambezia-style chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1/3 cup (80 ml) olive oil
- 3 tbsp (45 ml) piri‑piri paste or crushed bird's eye chilies (adjust to heat preference)
- 4 cloves garlic, minced, approx. 12 g
- 1 medium onion, chopped, approx. 5 oz (150 g)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped, approx. 12 oz (350 g)
- 1 cup (240 ml) canned coconut milk
- 2 tbsp (30 g) roasted peanuts, lightly ground (optional, traditional in some Zambezia preparations)
- 2 tbsp (30 ml) chopped fresh cilantro (coriander)
- Salt and freshly ground black pepper
- Lime or lemon wedges, for serving

Instructions

1. In a bowl, combine olive oil, piri‑piri paste, minced garlic, lemon juice, grated ginger, salt and pepper to make a marinade. Rub the mixture all over the chicken pieces, cover and refrigerate at least 2 hours or overnight for best flavor.
2. Preheat the oven to 375°F (190°C). In a large ovenproof skillet or Dutch oven over medium-high heat, add a drizzle of oil and sear the marinated chicken pieces skin-side down until golden, about 4–5 minutes per side. Transfer seared chicken to a plate.
3. In the same pot, reduce heat to medium and add the chopped onion; sauté until translucent, about 4–5 minutes. Add chopped tomatoes and cook until they begin to break down, about 6–8 minutes.
4. Stir in the coconut milk and ground roasted peanuts (if using), bring the sauce to a gentle simmer, taste and adjust seasoning with salt and pepper.
5. Nestle the seared chicken back into the sauce, spoon some sauce over the pieces, cover the pot and transfer to the preheated oven. Bake 30–40 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce is fragrant and slightly reduced.
6. Remove from oven, sprinkle with chopped cilantro, and serve hot with plain rice, xima (cornmeal porridge), or crusty bread and lime/lemon wedges.