LANDS OF FIRE AND SPICE
MOZAMBIQUE
GALINHA ASADA (GRILLED PERI-PERI CHICKEN)
“Creamy avocado with sweet corn and punchy ginger is salad perfection”
Serves 4 to 6 EASY GREAT VALUE Preparation: 10 minutes, plus 2 hours’ marinating time Cooking: 45 minutes
For the marinade:
bird’s-eye chillies 5
garlic 4 cloves
limes 2, zested and juiced
red wine vinegar 2 T
extra virgin olive oil 4 T
smoked paprika 2 T
whole free-range chicken 1
coconut milk 1 cup
Woolworths coconut chunks 50 g, grated
To make the marinade, place all the ingredients in a blender and blend until smooth. Spatchcock the chicken by removing the backbone using sharp kitchen scissors, then lay the chicken flat on a cutting board with the breast facing up. Slash the flesh using a sharp knife. Cover the chicken with half the marinade and marinate for 2 Cook the chicken over medium coals for 45 minutes, turning every 5 minutes until cooked through. Place the remaining marinade into a saucepan with the coconut milk and simmer for 5 minutes. Serve the chicken with the warm coconut sauce, topped with the grated coconut.
