Frango à Zambeziana
Chicken grilled with coconut, lime and piri-piri.
Ingredients
- 1.4 kg Chicken
- 400 ml Coconut milk
- 6 Piri-piri chilies
- 8 cloves Garlic
- ½ cup Lime juice
- 4 tbsp Butter
- 1 tbsp Paprika
- ½ cup Coriander
- 2 tsp Salt
Method
- Butterfly the chicken — Split the chicken along the backbone and press it flat so it cooks evenly.
- Make the marinade — Blend the garlic, chilies, lime, paprika and salt.
- Marinate — Coat the chicken and refrigerate at least 4 hours.
- Make the basting sauce — Simmer the coconut milk with butter and the remaining marinade until slightly thickened.
- Grill — Cook over medium charcoal for 40 minutes, basting repeatedly with the coconut sauce.
- Frango is ready — Rest 10 minutes and serve with rice and extra sauce.