Mozambique Chicken Recipes

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and shrimp; cook 1 minute longer. Stir in seasonings. Add beer and lemon juice; bring to a boil. Reduce heat. Simmer, uncovered, until shrimp turn pink, 10-15 minutes. Stir in ketchup and parsley; discard bay leaf. Serve with rice.

Steps:

• For glaze:
• Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
• For chicken:
• Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
• Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
• Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
• Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

Steps:

• Dissolve the tamarind paste in boiling water to make a smooth puree, adding water as needed to reach the consistency of tomato sauce. Chop the parsley leaves, reserving stems and set aside. Separate the scallion greens from the white parts. Leave the greens whole and chop the white parts. Set aside.
• Mix the tamarind puree, white wine, hot pepper sauce to taste and salt to make the marinade. Tie the parsley stems and scallions greens in a bunch and add to the marinade. Pour the marinade over the chicken pieces, mix well and let marinate for at least 2 hours or overnight in the refrigerator.
• Preheat oven to 325 degree F.
• In a large frying pan, brown the grated onions and chopped white parts of the scallions in the butter (or margarine). Add garlic and cook for 30 seconds. Remove the bouquet garni from the chicken and discard. Add the chicken pieces to the frying pan and mix well.
• Arrange the chicken pieces in a single layer in a baking pan and spoon the remaining marinade over the chicken. Bake, turning the chicken and basting from time to time to allow even browning, until the meat is tender and the sauce is nice and thick (50-60 minutes). If the sauce seems to be thickening too quickly, add a bit of chicken stock or water during the cooking, as needed.
• Garnish with chopped parsley. Serve with fresh creamed corn and additional hot pepper sauce on the side.