Chicken with Coconut Milk Sauce (Mozambique)

Serves 4

  • 1 cup strained fresh lemon juice
  • 2 teaspoons finely chopped garlic
  • ½ teaspoon Brother Bru Bru’s African Hot Pepper Sauce
  • 5 pounds of chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 ½ cups coconut milk

Combine the lemon juice, garlic and Brother Bru Bru’s African Hot Pepper Sauce in a large, shallow glass or enameled baking dish. Add the chicken and spoon the lemon mixture evenly over them. Marinate at room temperature for 2 hours, basting and turning the chicken from time to time.

Preheat the broiler. Pat the chicken dry with paper towels and arrange them skin side down on the rack of the broiling pan. Combine the oil with ½ cup of the coconut milk and brush about 2 tablespoons of the mixture over the chicken.

Broil 4 inches from the heat for 5 minutes. Baste with another 2 tablespoons of the oil mixture, and broil 8 to 10 minutes longer. With tongs, turn the chicken over, baste again and broil about 10 minutes more, basting once or twice.

Transfer the chicken to a heated serving plate and cover with foil to keep warm. Pour the juices from the bottom of the broiling pan into a small skillet. Add any remaining basting liquid and the reserved coconut milk. Stirring constantly, cook over low heat for 4 or 5 minutes, until the sauce is thoroughly heated. Don’t let the coconut milk come to a boil or it may curdle. Taste for seasoning. Pour the sauce into a sauce boat and serve it separately with the chicken.

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