Mozambique Chicken (Annalie Snyman)
The smell will take you right back to holidays in Maputo!
Marinade for 4 - 6 skinless, boneless chicken thighs (also very good for Kangaroo fillet):
juice of ½ lemon
10 ml olive oil
1 teaspoon (5 ml) paprika
4 ml dried oregano (three quarters of a teaspoon)
1 - 3 teaspoons Nando’s peri-peri sauce (depending on how hot you want it to be)
1 clove garlic, finely chopped
half teaspoon salt
85 ml Mrs Balls Peach Chutney (a third of a cup)
3 teaspoons tomato paste
Mix all the ingredients together and marinade the meat for at least 6 hours. Scrape the marinade off and barbeque, fry or grill the meat. Simmer the marinade for a few minutes and serve as a sauce with the meat.
Slow Cooker Method:
Grease the slow cooker well with some olive oil.
Mix the marinade in the slow cooker.
Cut 4 – 6 skinless chicken thighs in half and place in slow cooker, making sure that every piece of chicken is coated by the marinade. Cook at LOW for 5 hours and serve on Basmati rice.