
MOZAMBICAN FRANGO (CHICKEN) À ZAMBEZIANA
The region I grew up in, in Mozambique is called Zambezia and is known for their grilled chicken. Full of flavour, it’s called Galinha/Frango À Zambeziana, served with coconut rice, a side of fried chips, lettuce salad and tomato chutney. It has been a while since I had some, so made some for Sunday late lunch.
Bom Apetite!
Galinha À Zambeziana
Ingredients
GALINHA ZAMBEZIANA
- 1 Whole Chicken
- 1 Cup Lemon Juice
- 2 tsp Garlic (Crushed)
- 1 tsp Fresh / Dried Red Chillie
- 2 tsp Salt
- 2 Tbsp Olive Oil
- ½ Tin Coconut Milk
COCONUT RICE
- 1 Cup Rice
- 1 Cup Water
- ½ Tin Coconut Milk
Instructions
GALINHA ZAMBEZIANA
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Combine lemon juice, coconut milk, garlic, chillies and salt in a large dish
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Add the chicken to the marinade and make sure the whole chicken is well covered with the lemon and coconut sauce
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Set the chicken aside 2 hours at room temperature, turning it over every 30 minutes and basting.
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Place chicken on the braai and baste it.
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Turn the chicken every 10 minutes and add more basting. Chicken is ready when you pierce it and clear juice trickles out. If it's still pink, chicken isn't ready.
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Create a sauce from the leftover coconut and lemon marinade by thickening it on the stove and serve with the coconut rice
COCONUT RICE
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Wash the rice in cold water
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Add rice, Coconut Milk, Water to a pot and bring to boil on med-high heat
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Stir occasionally
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Reduce the heat to low and cover the pot
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Allow to simmer until all the liquid has reduced completely
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Remove from heat, use a fork to puff up the rice and let the rice stand covered for 15 minutes