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Mozambique chicken ala Lourenco Marques

This version of Portuguese chicken is closer to the African origins of the popular dish and has been handed down by generations of my Mozambican family To achieve authenticty it is essential to BBQ in an open fire over hot coals.The extra trouble is most worthwhile


  • Cummin

  • Bay leaf

  • Sea Salt

  • cracked pepper

  • Lemon

  • Dried chlii flakes

  • Olive Oil

  • White wine vinegar

  • Small whole Spatchcock


  • 1.

    -Combine all ingrediants (sans chiken)to make marinade.

  • 2.

    -Marinade for minimum of 24 hours

  • 3.

    -Place chicken on open flame grill


-Baste with marinade regulary whilst on open fire
-Serve with hand cutchips (double blanched)

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