Galinha Cafreal à Zambeziana

Galinha asada is flame-grilled chicken usually marinated in piri-piri. However, another very popular version is galinha à Zambeziana – prepared with coconut milk and from the Zambezia region in Northern Mozambique. The taste of coconut is subtle but delicious and is a great pairing with the charcoal flavour of the grilled chicken.

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% Daily Values based on a 2,000 calorie diet

Step 1

Combine the lemon juice, garlic, chilies and salt in a large, shallow glass or enameled baking dish.

Step 2

Add the chickens and spoon the lemon mixture evenly over them.

Step 3

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.

Step 4

Preheat the broiler or grill to its highest setting.

Step 5

Pat the pieces of chicken dry with paper towels and arrange them skin side down on the rack of the broiling or grill pan.

Step 6

Combine the oil with ½ cup of the coconut milk and brush about 2 tablespoons of the mixture evenly over the chickens.

Step 7

Broil or grill 4 inches from the heat for 5 minutes, baste with another 2 tablespoons of the oil mixture, and broil 8 to 10 minutes longer.

Step 8

With tongs, turn the chickens over, then baste them again and broil or grill for about 10 minutes, basting them once or twice.

Step 9

To test for doneness, pierce the thigh with the point of a sharp knife.

Step 10

The juice that trickles out should be clear yellow; if it is still slightly pink, broil or grill the chickens for another 2 or 3 minutes.

Step 11

Transfer the chickens to a heated serving platter and drape loosely with foil to keep them warm.

Step 12

Pour the juices from the bottom of the broiling or grill pan into a small skillet.

Step 13

Add any remaining basting liquid and the reserved cup of coconut milk.

Step 14

Stirring constantly, cook over low heat for 4 or 5 minutes, until the sauce is thoroughly heated.

Step 15

Do not let the coconut milk come to a boil or it may curdle.

Step 16

Taste for seasoning.

Step 17

Pour the sauce into a sauce boat and serve it separately with the chicken.

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