Entree: Mozambique – Southern Culinary Region – Galinha à Zambeziana (Mozambican braised chicken in a creamy coconut and cashew sauce with piri-piri and citrus)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 4 lb (1.8 kg)
- 13.5 fl oz (400 ml) full-fat coconut milk
- 1/2 cup (75 g) roasted cashews, roughly chopped
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (6 oz / 170 g)
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) piri-piri sauce or hot chili paste (adjust to heat preference)
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground turmeric (optional for color)
- 1 cup (240 ml) chicken broth
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh parsley, chopped (optional)
- 2 medium tomatoes, chopped (8 oz / 225 g) (optional, for added body)

Instructions

1. Marinate the chicken: In a large bowl combine chicken pieces with half the minced garlic, piri-piri sauce, lemon juice, smoked paprika, turmeric, salt, and black pepper. Toss to coat and let sit at room temperature 20–30 minutes or refrigerate up to 2 hours.
2. In a large heavy skillet or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces in batches, skin-side down first, until golden (about 4–5 minutes per side). Transfer browned pieces to a plate.
3. Reduce heat to medium, add sliced onion and the remaining garlic to the pan, and sauté until softened, about 5 minutes. Stir in tomato paste and cook 1 minute.
4. Return the chicken to the pan, add chopped tomatoes if using, pour in coconut milk and chicken broth, and stir in chopped cashews. Bring to a gentle simmer, scraping up any browned bits.
5. Cover and simmer gently for 30–40 minutes until chicken is cooked through and sauce has thickened slightly. Uncover for the last 10 minutes to concentrate flavors if needed.
6. Adjust seasoning with salt, pepper, and additional piri-piri or lemon juice to taste. Stir in chopped cilantro and parsley just before serving.
7. Serve hot with steamed white rice, xima, or matapa to soak up the coconut-cashew sauce.