Piri Piri Stew Mozambique
10m
prep time
55m
total time
Medium
level
19
ingredients
This is a bold and fiery stew from the African country of Mozambique, combining spicy piri piri chilli with tangy lemon to create a colourful circus of flavour. In Portugal, I lived next to the best piri piri spot in Porto, and I practically bathed their famous Frango Assado (roast chicken) in piri piri sauce. Being also a stew-lover, I decided to turn this into a stew. I played around with the flavours and spices, then finally came up with my recipe. Let me tell you, the key is the fresh mint. It really balances everything out to give you an absolutely wonderful bowl of stew!
Method
Based on 4 servings, adjust as needed.
Step 1
Heat a large stew pot on a medium-high heat, then add the vegetable oil. Once hot, add the chicken pieces and sear them for 2 minutes on each side, until brown all over (do this in batches, if necessary), then remove them from the pot and set aside on a plate.
Step 2
Reduce the heat to medium. Add the onion and red pepper with a pinch of salt to the pot, and fry for 5 minutes, until soft. Add the garlic, soften for a minute, then add the piri piri seasoning and smoked paprika and cook for a further 1 minute.
Step 3
Add the red pepper paste and tomato purée, then cook for 2 minutes, until the paste and purée turn a dark red colour, but are not burnt. Add the chicken stock, oregano, lemon zest, passata, parsley, mint and piri piri sauce to taste, then season with salt and pepper.
Step 4
If serving your stew with oven chips, cook these now according to the packet instructions. For an extra kick, season them well with a little more of the peri-peri seasoning.
Step 5
Add the chicken back to the pot. Bring the liquid to the boil, cover the pot with the lid, reduce the heat and simmer for 20 minutes. Remove the lid and leave the stew to cook for a final 15 minutes, until the chicken is cooked through and the sauce is thickened. Serve with the peri-salted chips, scattered with the extra parsley and mint.
- Ingredients
- Based on 4 servings
-
1 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
8 Bone-In, Skin-On Chicken Thighs, or legs 1 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs -
2 tsp Piri Piri Seasoning 1 x Maggi So Juicy Sizzling & Spicy Piri Piri Chicken Herbs & Spices Recipe Mix 27g -
1.5 tbsp Red Pepper Paste 1 x Bodrum Pepper Paste 700g -
15ml Piri Piri Sauce, to taste 1 x Sainsbury's Peri Peri Sauce 150g -
1 Red Onion, finely diced 1 x Sainsbury's Red Onions Loose -
0.5 Red Pepper, deseeded and finely diced 1 x Sainsbury's Red Pepper -
5 Garlic Cloves, minced 1 x Sainsbury's Garlic -
1 tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g -
2 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g -
750ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g -
2 tsp Dried Oregano 1 x Sainsbury's Oregano 12g -
1 tsp Lemon Zest, finely grated 1 x Sainsbury's Lemons -
300g Passata 1 x Sainsbury's Passata 500g -
8 Mint Leaves, finely chopped, plus extra to serve 1 x Sainsbury's Fresh Packed Mint 30g -
1 tsp Salt 1 x Maldon Sea Salt Flakes 250g -
1 tsp Black Pepper 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper -
20g Flat-Leaf Parsley, leaves and stems finely chopped, plus extra leaves to serve 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
600g Seasoned Oven Chips 1 x Sainsbury's Super Crispy Skin On Chips 900g
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