Frango piri-piri
Chargrilled chicken with a hot sauce of piri-piri chillies, garlic and lemon, a Portuguese and African legacy eaten all over Maputo.
Ingredients
- 1 chicken, butterflied
- 6 piri-piri chillies (or small red chillies)
- 4 garlic cloves
- Juice of 2 lemons
- 100 ml oil
- 1 teaspoon of paprika
- Salt
How to make it at home
- Blend the chillies with the garlic, lemon, oil, paprika and salt.
- Coat the chicken with half the sauce and leave it to marinate for at least 2 hours.
- Grill it over embers or roast it at 200 °C for about 45 minutes, basting with more sauce.
- Finish over a high heat so the skin crisps.
- Serve with chips or rice and the rest of the sauce.
The trick: The longer it marinates, the more flavour it has.