Amina Al-Saigh has created a vibrant dish inspired by Mozambican cuisine: a two-step recipe for crispy chicken and flavorful rice. This meal is designed to deliver a remarkable flavor experience.

A Two-Step Cooking Technique

The recipe features a clever two-step cooking technique, ensuring perfectly crispy chicken alongside tender, flavor-infused rice. The process begins with a bold piri-piri marinade, a blend of chilies, garlic, herbs, and lemon.

Preparing the Chicken

First, spatchcock the chicken by removing the backbone. Season the chicken evenly with salt, then thoroughly massage the remaining marinade into and under the skin. Refrigerate for at least 4 hours, or ideally overnight, before cooking.

Roasting and Flavor Infusion

Place the marinated chicken atop a bed of onions and bell peppers in an oven-safe dish, covered tightly with a lid or foil. Roast for 45 minutes. Then, add rice, salt, smoked paprika, cumin, turmeric, and water to the vegetables, stir, and cover tightly with foil.

Return the chicken to the top of the foil and roast until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C), approximately 25 minutes. Broil for 2-3 minutes to achieve a crisp, golden-brown skin.

Piri-Piri Sauce & Finishing Touches

While the chicken and rice cook, prepare a piri-piri sauce by reducing 1 cup of the reserved marinade over medium heat for 5-7 minutes. Incorporate butter and honey (optional) before removing from heat. A white sauce can also be prepared by whisking all ingredients together in a small bowl.

This recipe offers a smart and approachable method for home cooking, resulting in a satisfying and memorable culinary experience. The careful balance of flavors and textures ensures both the chicken and rice reach their full potential.