Frango à Zambeziana

Name: Frango à Zambeziana
Prep time: 130 min
Cook time: 40 min
Total time: 2 h 50 min
Yield: 2
Cuisine: Mozambique
Ingredients: Whole chicken, spatchcocked or cut into pieces — 1; Piri-piri (bird's eye) chillies, chopped — 6; Garlic, minced — 6 cloves; Olive oil — 1/4 cup (60 ml / 2 fl oz); Lemon juice — 2 tbsp; Paprika — 1 tsp; Salt — to taste; Cooked rice, to serve — 2 cups

The Quirky Foodster Team

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130 min

Prep

40 min

Cook

Servings

Ingredients

Whole chicken, spatchcocked or cut into pieces — 1
Piri-piri (bird's eye) chillies, chopped — 6
Garlic, minced — 6 cloves
Olive oil — 1/4 cup (60 ml / 2 fl oz)
Lemon juice — 2 tbsp
Paprika — 1 tsp
Salt — to taste
Cooked rice, to serve — 2 cups

Method

Blend the chillies, garlic, olive oil, lemon juice, paprika and salt into a smooth marinade.
Coat the chicken thoroughly in the marinade, reserving a little for basting, and refrigerate for at least 2 hours, ideally overnight.
Grill the chicken over medium-hot charcoal, turning and basting regularly with the reserved marinade, for 35–40 minutes until cooked through and charred in spots.
Alternatively, roast in an oven at 200°C (400°F) for 40–45 minutes, basting occasionally.
Let rest for 5 minutes before serving with rice.

Introduction: Grilled chicken basted in a fiery, garlicky piri-piri sauce, one of Mozambique’s most famous culinary exports.

Cultural Background: Named for the Zambezi River region, this piri-piri chicken reflects the fusion of Portuguese grilling technique with the fiery African bird’s eye chilli, and it has become one of Mozambique’s most globally recognised dishes.

Tips: Marinate for as long as possible for the deepest, most characteristic flavour. Baste regularly while grilling to build up layers of flavour and keep the chicken moist.

Variations: Adjust the chilli quantity to control the heat level. Serve with a side salad and extra piri-piri sauce for dipping.

Storage: Refrigerate cooked chicken in an airtight container for up to 3 days.

Reheating: Reheat in an oven at 180°C (350°F) for 15–20 minutes until warmed through.

Nutrition: Per serving (approx.): 420 kcal, 34 g protein, 24 g fat, 22 g carbohydrate.

FAQs:

Q: What is piri-piri?

A: A small, very hot African bird’s eye chilli, central to Mozambican and wider

Q: Can this be made less spicy?

A: Yes, reduce the number of chillies to taste while keeping the other