From Mozambique’s Zambezia province comes this spicy-hot chicken with coconut milk.


3 - 4 lbs. chicken pieces

piripiri sauce variation for chicken

1 cup butter


Marinate (soak) the chicken pieces in piripiri sauce for at least two hours. (If you have time for them to marinate longer, cover and refrigerate.)

When you’re ready to cook, melt a cup of butter and add it to the marinade. Use this mixture to coat chicken while it cooks. Either broil the chicken or grill it over a charcoal fire. To broil, lay pieces on a rack over a pan deep enough to catch the grease that will drip down. Cook 10 - 15 minutes on each side, basting several times with the sauce. When chicken is tender, serve with a fresh batch of piripiri sauce - made as before, but heated for five minutes before being passed around.


Serves 4 - 6.


country : Mozambique

course : poultry dish


source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman