Entree: Mozambique – Northern Culinary Region – Galinha à Cafreal (Mozambican herb-and-spice marinated chicken, grilled or pan-roasted with cilantro and garlic)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 cup (25 g) packed fresh cilantro leaves and tender stems
- 6 garlic cloves
- 2–3 small green chilies or piri-piri peppers (adjust to heat preference), stems removed
- 2 tbsp (30 ml) red wine vinegar or white wine vinegar
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 2 tbsp (30 ml) water, if needed to loosen marinade
- 2 tbsp (30 ml) vegetable oil or more for the pan/grill
- Lemon or lime wedges for serving

Instructions

1. In a blender or food processor, combine the cilantro, garlic, chilies, vinegar, olive oil, cumin, turmeric, paprika, salt, pepper, and lime juice. Pulse until a coarse, vibrant paste forms; add 2 tbsp (30 ml) water if needed to reach a spreadable consistency.
2. Place the chicken pieces in a large bowl or zip-top bag. Pour the cafreal marinade over the chicken, rubbing it under the skin and onto all surfaces. Cover or seal and refrigerate for at least 2 hours, preferably overnight for best flavor.
3. Preheat a grill to medium-high or heat a large cast-iron skillet over medium-high heat with 2 tbsp (30 ml) vegetable oil. Remove excess marinade from the chicken, reserving any loose marinade.
4. For grilling: cook chicken skin-side down first, 6–8 minutes per side, then move to indirect heat and finish with the lid closed 10–15 minutes until internal temperature reaches 165°F (74°C). For pan-roasting: sear skin-side down until well-browned, 6–8 minutes, then flip and reduce heat to medium-low, cover and cook 15–20 minutes until cooked through.
5. If desired, brush reserved marinade on the chicken during the last few minutes of cooking and char briefly for extra flavor. Let the chicken rest 5 minutes, then serve with lemon or lime wedges and traditional accompaniments such as rice, fries, or a simple salad.