Maputo Beach Beer Chicken
Seared chicken simmered in a spicy coconut beer sauce, invoking memories of the stunning paradise beaches of Mozambique.
// Get ready to cook:
1. Heat pot to medium-high heat. Add 1 Tbsp oil then chicken. Leave to sear for 1 min without moving then turn over. Leave to sear for a further 1 min. Then flip over every 30sec until golden all over (about 3-4 mins).
2. Add Mozambican Coconut Piri Piri; stir fry for 30 sec. Add pale ale and coconut milk; mix well.
3. Bring to boil then lower heat to simmer; cover and cook for 15 mins. Then uncover and cook for a further 15 mins.
4. Serve immediately with rice and steamed greens.
4 Tbsp (60g) Mozambican Coconut Piri Piri
2 Chicken Breasts
150ml Pale Ale
150ml Coconut Milk
Searing the meat causes the Maillard reaction to take place, meaning the chicken browns and starts developing the complex flavours that we find delicious. There will also be browned pan bits formed during the process so by adding the pale ale and coconut milk and stirring, you deglaze the pan, incorporating those wonderful flavours into the resulting sauce.
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Mozambican Coconut Piri Piri
Mozambican Coconut Piri Piri captures the essence of Mozambique, an East African coastal nation, whose culinary culture has also been influenced by its Portuguese colonial past. It is inspired by the iconic Piri Piri restaurant in Maputo city, a simple unpretentious eatery which has served locals its signature grilled piri piri chicken for decades.
About this dish:
Cooking Equipment Needed: 1 Pot with Lid
Make It Your Own: If you want a deeper and more hoppy-bitter flavour for your dish, try substituting the pale ale with dark ale…and join the Dark Side.