Piri Piri Stew
The ultimate stew for lovers of the bold Mozambican dish Piri Piri, this flavour-packed dish features skin-on chicken pieces in a fiery sauce balanced with lemon and mint.
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Introduction
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!
Ingredients
| 1 tbsp | vegetable oil |
| 4 | bone-in, skin-on chicken thighs |
| 4 | skin-on chicken drumsticks |
| 1 | red onion, finely diced |
| ½ | red pepper, deseeded and finely diced |
| 5 | garlic cloves, minced |
| 2 tsp | piri piri seasoning |
| 1 tsp | smoked paprika |
| 1½ tbsp | red pepper paste |
| 2 tbsp | tomato purée |
| 750ml | chicken stock |
| 2 tsp | dried oregano |
| 1 tsp | finely grated lemon zest |
| 300g | passata |
| 20g | flat-leaf parsley, leaves and stems finely chopped, plus extra leaves to serve |
| 8 | mint leaves, finely chopped, plus extra to serve |
| piri piri sauce, to taste | |
| salt and black pepper | |
| Serving suggestions: | |
| white rice or peri-salted chips |
Method
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.
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.
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.
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 rice or peri-salted chips, scattered with the extra parsley and mint.
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