Entree: Cape Verde – National Cuisine – Frango Assado (Cape Verdean marinated and roasted chicken flavored with citrus, garlic, and piri-piri heat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) white wine or light beer
- 4 cloves garlic, minced
- 2 tbsp (30 ml) piri-piri sauce or 2 tbsp (30 ml) finely chopped bird's eye chilies
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 2 tsp (10 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 bay leaves
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tsp (5 ml) honey or brown sugar (optional, to balance acidity)

Instructions

1. In a large bowl combine olive oil, lime juice, white wine or beer, minced garlic, piri-piri sauce, smoked paprika, cumin, salt, pepper, white vinegar, and honey if using. Whisk until emulsified.
2. Add the chicken pieces and sliced onion to the marinade, rubbing marinade under the skin where possible; add bay leaves and cover. Marinate in the refrigerator at least 2 hours or overnight for best flavor.
3. Preheat oven to 425°F (220°C) or prepare a hot charcoal grill for indirect heat. Remove chicken from refrigerator and allow to come to room temperature for 20 minutes.
4. If roasting, place chicken pieces skin-side up on a rimmed baking sheet or roasting pan and pour any remaining marinade over the top. Roast 35–45 minutes, turning once, until skin is browned and an instant-read thermometer reads 165°F (74°C) at the thickest part. If grilling, sear skin-side down over direct heat until charred, then move to indirect heat and cook covered until done.
5. During the last 5 minutes, brush with reserved juices or a little extra piri-piri for gloss and extra heat. Let rest 5–10 minutes before serving.
6. Sprinkle chopped cilantro over the chicken and serve with rice, fried plantains, or a simple salad typical of Cape Verdean meals.