Mozambique Chicken

    5 hours 15 minutes

    The flavours of this family favourite remind me of childhood summer holidays in Mozambique. Serve the chicken hot on rice or couscous, or cold with salad in pita bread, wraps or on a breadroll. If you don't have a slow cooker, you can marinate the chicken in a casserole for a few hours, then cook (covered) in a pre-heated oven at 180 degrees C for 40 minutes or until done.

    New South Wales, Australia
    100 people made this

    Serves: 6 

    • 20ml olive oil
    • juice of a lemon
    • 2 level teaspoons paprika
    • 1 and a half level teaspoons dried origanum (or organo)
    • 3 teaspoons Nando's peri-peri sauce or 1 teaspoon chili powder (or to taste)
    • 2 cloves garlic, finely chopped
    • 1 teaspoon salt (or to taste)
    • 30ml tomato paste
    • 160ml fruit chutney
    • 8 skinless, boneless chicken thighs (be nice and buy free range)

    Preparation:15min  ›  Cook:5hours  ›  Ready in:5hours15min 

    1. Use some of the olive oil to grease the slow cooker (or casserole).
    2. Place the rest of the oil and all other ingredients except the chicken thighs in the slow cooker and stir to mix.
    3. Remove any excess fat from the chicken thighs, cut in half and place in the slow cooker. Stir to coat well with the marinade.
    4. Cook on LOW for 5 hours.
    5. Serve hot on Basmati rice.

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    Reviews in English (15)


    Didn't want to heat the kitchen up in this heat so decided to use my slow cooker. This recipe my 14 year old made and it was so simple. Quite tasty, but did notice it dried out a little, added half a cup of water towards the end. Next time would probable add half a tin of crushed tomatoes or some stock. Will make it again.  -  14 Jan 2013


    Absolutely fantastic. Easy to make. Just made it for tea tonight. Had all ingredients in cupboard. Will definitely be doing this again!!!  -  13 Apr 2012


    So delicious and tender! The meat just fell apart! I didn't have a slow cooker so i cooked it in a baking dish covered in foil at 180 for 40 mins then at 160 for another 30 mins  -  23 Mar 2010