Chicken Galinha à Africana
While Chef Sidney of Le Calabash Cooking School calls the Loire Valley home today, he grew up in the plains of Zululand in South Africa. That’s why it’s no surprise that African cuisine and flavors still hold a special place in his heart. This particular dish, chicken galinha à Africana, is also referred to as Portuguese chicken, because the Portuguese from Mozambique and Angola brought it to South Africa and infused the dish with African ingredients. But you can make this delectable dish at home too!
Learn more about Chef Sidney’s Africa cooking vacations here.
- 3 red peppers (roasted, deseeded, and peeled)
- 4 to 5 dried piri piri, lightly ground with a pestle and mortar
- 2 red chiles, preferably Dutch (deseeded and finely sliced)
- 3 chopped garlic cloves
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 2 tbsp red wine vinegar
- 6 chicken thighs, trimmed
- Extra virgin olive oil
- 1 lemon
- 1/2 small bunch coriander
1. Place peppers, piri piri, chiles, vinegar, garlic, paprika and coriander in to a food processor.
2. Blend and add a little extra virgin olive oil to create a runny but thick marinade.
3. Toss chicken in ½ the marinade, ensuring chicken is well covered and cover, keep in refrigerator overnight.
4. The chicken is best cooked on a barbecue until crispy and dark brown. However it can also be cooked on a hot griddle pan.
5. While the chicken is cooking, place remaining marinade in a saucepan and warm over a medium heat.
6. Sprinkle with freshly chopped coriander and serve with crusty bread and a lemon wedge.