Mozambican Coconut-Braised Chicken

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A signature dish from the Zambezia region of Mozambique, this fragrant braise features bone-in chicken slowly simmered in a creamy coconut sauce with tomatoes, garlic, ginger, and a kiss of chili. Serve over white rice to soak up every drop of the velvety, gently spiced gravy.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 38 gFat
• 21 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 6 gSugar
• 42 gProtein
• 640 mgSodium
• 780 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the chicken and marinade

• 3 lb (about 1.4 kg) bone-in, skin-on chicken thighs, trimmed of excess fat
• 1 tablespoon fresh lemon juice
• 4 cloves garlic, minced
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

For the coconut braise

• 3 tablespoons palm oil or olive oil
• 1 large yellow onion, finely chopped
• 1 red bell pepper, diced
• 1 tablespoon grated fresh ginger
• 1 small red chili (piri piri or Thai), finely chopped, optional
• 2 ripe tomatoes, grated (or 1/2 cup crushed canned tomatoes)
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 2 dried bay leaves
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 1/2 cup low-sodium chicken stock or water
• 1/4 cup chopped fresh cilantro, plus more for serving
• 1 teaspoon fine sea salt, plus more to taste

Directions

1. Pat the chicken dry and combine it in a bowl with the lemon juice, minced garlic, salt, and pepper. Let it marinate at room temperature for 20 minutes while you prep the aromatics.
2. Heat the palm oil in a wide, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces skin-side down and brown for 4-5 minutes per side until deep golden. Transfer to a plate and pour off all but 2 tablespoons of fat.
3. Reduce the heat to medium. Add the onion and bell pepper to the pot and cook for 6-7 minutes, stirring often, until softened and lightly caramelized. Stir in the ginger and chili and cook 1 minute more until fragrant.
4. Add the grated tomatoes, tomato paste, paprika, and turmeric. Cook for 3-4 minutes, stirring, until the mixture thickens and the oil begins to separate at the edges of the pan.
5. Pour in the coconut milk, chicken stock, and bay leaves; bring to a gentle simmer. Nestle the browned chicken into the sauce, skin-side up, along with any juices from the plate.
6. Cover partially and simmer over low heat for 35-40 minutes, turning the chicken once halfway through, until the meat is fork-tender and the sauce has reduced to a creamy, light-gold consistency.
7. Stir in the cilantro, taste, and adjust the salt. If the sauce is thinner than you like, simmer uncovered for another 5 minutes. Remove the bay leaves before serving.
8. Spoon the chicken and sauce over warm steamed rice, scatter with extra cilantro, and serve with a wedge of lime if desired.

Cook’s Notes

• Use bone-in, skin-on thighs for the richest flavor and most tender texture; breasts will dry out during the long simmer.
• For an authentic touch, char the tomatoes and red pepper directly over a gas flame before chopping; this deepens the smokiness of the sauce.
• The flavor improves as it sits, so make this a day ahead and reheat gently for an even more luxurious gravy.
• Substitute smoked paprika for the sweet paprika if you want a deeper, slightly barbecue-like undertone.
• Serve with plain white rice or, for a Mozambican touch, pair with coconut rice on the side.

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