THE FLYING COOK

MOZAMBIQUE, a country filled with passion for life. Its capital city, Maputo, has an unstoppable energy that runs 24/7. The hustle and bustle of people going about their business inspires you to want to take part in their festival of living. I think of Maputo as the New York of Africa. The Mozambican’s taste for life and style is demonstrated from the moment you step onto LAM. The friendly flying crew is always trying to make your trip unforgettable. The restaurants are filled with the most wonderful seafood you can ever imagine, prepared to perfection.

This week’s recipe is inspired by the flavours of Mozambique

Mozambican Peri-Peri Chicken

coals in a Weber is to divide them into two groups on either side of the braai. Allowing a centre stretch with no coals.

Once the coals are ready for cooking, place the chicken onto the centre of the grill.

Close the lid, open the air vents to allow air circulation.

Cook for 15 minutes, turn the chicken and baste with the marinade. Cook for another 15 minutes. Check to see if the chicken is cooked by cutting a slit into the chicken with a sharp knife.

Remember, chicken needs to cook over a low heat to remain tender and juicy.

Reduce the remaining marinade in a frying pan over a high heat setting.

Once the sauce has reduced, add the cream and stir with a wooden spoon.

This will allow for the marinade to turn into a tasty peri-peri sauce to drizzle over your chicken before serving.

Mouth-watering and delicious.

You can also cook this wonderful chicken in the oven at 180ºC for approximately 30 minutes. Tip: If you enjoy the “hot stuff ”, add extra peri-peri. Until next week, The Flying Cook