badjak
Über Member
It's a very popular dish in my part of the world.
I would assume it made its way here via Portugal and Mozambique.
The chilli's that are normally used are small hot ones. Dried or fresh, but anything goes as long as it is fairly "neutral" if you can say that about chili's![Smile :) :)](/styles/default/xenforo/smls/smile.gif)
No Surinam yellow (although that would make a delicious version), no jalapeno.
Amounts are flexible, adjust to taste.
It's supposed to have a bit of a bite though.
- Chicken, pieces or spatchcocked
You need enough marinade to cover the chicken. An easy way is to put marinade and chicken pieces into a plastic bag and rub it in every now and again.
- Garlic: 4 cloves
- Lemon juice: 1-2 tablespoons
- Paprika poeder: 1 tablespoon
- Chili's (fresh or dried): to taste
- Olive oil: 1-2 tablespoon
- salt: to taste
Finely chop garlic, or rub to a paste in a pestle & mortar (using some salt to help).
If using fresh chili's grind them as well
Mix olive oil, paprika, garlic, lemon juice and chili's together and add chicken to marinade
Marinate for a couple of hours.
Grill over charcoal fire
(I had no lemon juice, so I used wine vinegar + some sumac.
I used fresh garlic and chili peppers)
I would assume it made its way here via Portugal and Mozambique.
The chilli's that are normally used are small hot ones. Dried or fresh, but anything goes as long as it is fairly "neutral" if you can say that about chili's
![Smile :) :)](/styles/default/xenforo/smls/smile.gif)
No Surinam yellow (although that would make a delicious version), no jalapeno.
Amounts are flexible, adjust to taste.
It's supposed to have a bit of a bite though.
- Chicken, pieces or spatchcocked
You need enough marinade to cover the chicken. An easy way is to put marinade and chicken pieces into a plastic bag and rub it in every now and again.
- Garlic: 4 cloves
- Lemon juice: 1-2 tablespoons
- Paprika poeder: 1 tablespoon
- Chili's (fresh or dried): to taste
- Olive oil: 1-2 tablespoon
- salt: to taste
Finely chop garlic, or rub to a paste in a pestle & mortar (using some salt to help).
If using fresh chili's grind them as well
Mix olive oil, paprika, garlic, lemon juice and chili's together and add chicken to marinade
Marinate for a couple of hours.
Grill over charcoal fire
(I had no lemon juice, so I used wine vinegar + some sumac.
I used fresh garlic and chili peppers)