Entree: Mozambique – Northern Culinary Region – Frango à Zambeziana (Mozambican-style chicken braised in a spicy coconut and peri‑peri peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 1 cup (240 ml) coconut milk
- 3 tbsp (45 ml) piri‑piri or peri‑peri sauce (adjust to heat preference)
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 4 cloves (about 12 g) garlic, minced
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 tbsp (30 g) tomato paste
- 1/3 cup (40 g) roasted peanuts or cashews, finely ground
- 1 tsp (5 g) smoked paprika
- 1 1/2 tsp (9 g) fine salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1–2 tbsp (15–30 ml) water as needed to loosen sauce

Instructions

1. In a large bowl combine coconut milk, piri‑piri sauce, lemon juice, minced garlic, smoked paprika, 1 tsp salt, and 1/2 tsp pepper. Add the chicken pieces, tossing to coat. Cover and marinate in the refrigerator at least 1 hour or up to overnight.
2. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and brown the pieces in batches until golden on both sides, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. In the same pan, add the sliced onion and sauté over medium heat until soft and translucent, about 6–8 minutes. Add the tomato paste and cook 1–2 minutes to deepen flavor.
4. Stir the reserved marinade back into the pan with the onions. Add the ground peanuts, remaining salt and pepper, and scrape up any browned bits from the bottom of the pan. Simmer gently 2–3 minutes.
5. Return the chicken to the pan, nestling pieces into the sauce. Reduce heat to low, cover, and simmer 25–30 minutes, turning once, until chicken is cooked through and sauce has thickened. Add 1–2 tbsp (15–30 ml) water if the sauce becomes too thick.
6. Taste and adjust seasoning; finish with chopped cilantro and an extra squeeze of lemon if desired. Serve hot with plain rice, cassava, or gari to soak up the sauce.