1 cup strained fresh lemon juice

2 teaspoons finely chopped garlic

1 teaspoon finely crumbled dried hot red chillies

2 teaspoons salt

two 2- to 2-pound chickens, each split into halves and the small protruding breastbones flattened with the side of a cleaver

2 tablespoons olive oil

1 cup fresh coconut milk made from 1 cups coarsely chopped coconut and 1 cups hot water


Combine the lemon juice, garlic, chilies and salt in a large, shallow glass or enameled baking dish. Add the chickens and spoon the lemon mixture evenly over them. Marinate at room temperature for about 2 hours or in the refrigerator for at least 4 hours, basting and turning the chickens over from time to time.

Preheat the broiler to its highest setting. Pat the pieces of chicken dry with paper towels and arrange them skin side down on the rack of the broiling pan. Combine the oil with cup of the coconut milk and brush about 2 tablespoons of the mixture evenly over the chickens.

Broil 4 inches from the heat for 5 minutes, baste with another 2 tablespoons of the oil mixture, and broil 8 to 10 minutes longer. With tongs, turn the chickens over, then baste them again and broil for about 10 minutes, basting them once or twice. To test for doneness, pierce the thigh with the point of a sharp knife. The juice that trickles out should be clear yellow; if it is still slightly pink, broil the chickens for another 2 or 3 minutes.

Transfer the chickens to a heated serving platter and drape loosely with foil to keep them warm. Pour the juices from the bottom of the broiling pan into a small skillet. Add any remaining basting liquid and the reserved cup of coconut milk. Stirring constantly, cook over low heat for 4 or 5 minutes, until the sauce is thoroughly heated. Do not let the coconut milk come to a boil or it may curdle. Taste for seasoning. Pour the sauce into a sauceboat and serve it separately with the chicken.


Serves 4.


country : Mozambique

course : poultry dish


source : Recipes : African Cooking (Foods of the World)