Mozambique chicken
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Loading... - Teye Addai
- 23 Mar 2022
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This Mozambique chicken recipe is just the thing for a cold winter's night, high in calcium, fibre and iron, makes this a brilliant, healthy, flavour packed dinner the whole family will enjoy, well worth the wait!
Ingredients
- 2 teaspoons papri
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons piri piri sauce (or curry paste)
- 2 tablespoons tomato paste
- 8 skinless boneless chicken thighs, halved
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 cloves garlic, finely chopped
- 2 stalks celery, sliced lengthwise and chopped
- 2 cups (250g) 2cm cubed pumpkin
- 1 green capsicum, roughly chopped
- 1 red capsicum, roughly chopped
- 400g can diced tomatoes
- 400g can red kidney beans, drained and rinsed
- 400g can light coconut milk
- ½ cup fruit chutney
- ½ teaspoon salt
- ground black pepper
- 2 cups roughly chopped kale
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juice of 1 lemon or lime
- To serve
- 2 cups cooked brown rice
- 1 cup low-fat plain yoghurt
- 4 mini wholemeal pita
- ¼ cup chopped fresh coriander
Instructions
- In a large bowl, combine first 6 ingredients. Add chicken and stir to coat well.
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In slow cooker, heat oil on high. Add onion and garlic and cook for 2-3 minutes. Add chicken, plus all remaining ingredients, except kale and lemon/lime juice. Stir and cover. Reduce heat to low and cook for 6-8 hours.
- Ten minutes before serving, add kale and lemon/lime juice and stir through.
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Serve with brown rice and yoghurt, with wholemeal pitas on the side. Garnish with coriander. Read More...
