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Meat, Africa and overseas

Galinha à zambeziana with rice

Galinha à zambeziana is a Mozambican dish of chicken thighs marinated in coconut milk, garlic, lemon and chili, then grilled in the oven and served with rice. For 4 people, it takes 65 minutes and stays easy to make, at about €3.10 per person. The key is scoring the chicken so the marinade reaches all the way to the bone.

Tonight we're heading to Mozambique with galinha à zambeziana, chicken marinated in coconut milk, garlic and chili, then grilled.

Galinha à zambeziana with rice
Total time
1 h 05
Difficulty
Easy
Cost per person
€3.10
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Galinha à zambeziana is chicken with real character, without being overwhelming. Coconut milk softens the chili, raw garlic adds punch, and lemon brightens the whole dish. Out of the oven, the skin turns deeply colored, charred in spots, while the meat stays juicy thanks to the marinade that worked its way to the bone.

It's a dish that shakes up the usual roast chicken routine without adding extra effort. Mon Chou designed it for a weeknight dinner when you want to take your kids somewhere new, or for a Sunday meal where you serve the rice on the side so everyone builds their own plate. The chili is easy to adjust to different tastes at the table.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Pantry

  • Coconut milkoften in the pantry 20 cl
  • Long grain riceoften in the pantry 280 g
  • Paprikaoften in the pantry 2 tsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 6 cloves
  • Lemon 2
  • Fresh chili 1

The step by step recipe

  1. Blend or crush the garlic with the chili, lemon juice, coconut milk, paprika, salt and pepper.

    Remove the chili seeds for a milder sauce.

  2. Lightly score the chicken thighs, coat them with the marinade and let them rest. 30 min

    The scores let the marinade reach all the way to the bone.

  3. Place the thighs on an oiled baking sheet and bake at 210°C, basting halfway through with the marinade. 40 min

    Flip the thighs halfway through for golden skin on all sides.

  4. Cook the rice in salted water, then drain it. 12 min

    Long grain rice stays nicely separated if you rinse it first.

  5. Reduce the remaining marinade in a saucepan for 5 minutes and spoon it over the chicken before serving with the rice. 5 min

    Boil the marinade before serving it, it's been in contact with raw chicken.

Our tips to get it right

  • If your chicken thighs are large, add a few extra minutes of cooking and check that the juices run clear when you pierce them with a knife.
  • Always set aside some marinade before it touches the raw chicken, that way you can drizzle it over the plates without having to boil it.
  • For really crisp skin, move the rack a bit higher in the oven for the last ten minutes of cooking.

The variations

  • Swap the chicken thighs for boneless thighs, cooking goes faster, about 25 minutes in the oven.
  • For a meatless version, use the same marinade on eggplant or zucchini slices roasted in the oven.
  • For kids sensitive to spice, remove the chili seeds or swap the chili for an extra pinch of sweet paprika.

What to serve it with

  • White rice, already part of the recipe
  • Fresh tomato salad
  • Lime wedges to brighten the plate

Storage

The chicken keeps 2 to 3 days in the fridge in a sealed container. It freezes well, either raw and marinated or already cooked, for up to 2 months. Reheat it in the oven to keep the skin crisp rather than in the microwave.

Questions about this dish

Can you make galinha à zambeziana ahead of time?

Yes, it's even recommended. You can marinate the chicken the night before in the fridge for even more flavor. The next day, all that's left is to pop it in the oven.

Can you replace coconut milk with heavy cream?

You can, but the flavor changes a lot, the sweet, exotic note of coconut milk disappears. It works as a backup rather than a real alternative.

How do you tone down the heat for kids?

Remove the chili seeds and the white membranes, that's where most of the heat sits. You can also use just half the chili and serve the rest in small pieces on the side for the adults.

Can you cook the chicken in a skillet instead of the oven?

Yes, over medium heat with a lid so the inside cooks through, about 15 minutes per side. Finish uncovered for a few minutes to brown the skin.

How long does it take to make a galinha à zambeziana with rice?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a galinha à zambeziana with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a galinha à zambeziana with rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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