Mozambique Chicken

Submitted by Robyn Clark

Mozambique Chicken

5 from 1 vote
Serving: 4
Cook Time 5 hours
Total Time 5 hours


  • 1 kg Chicken pieces or thigh fillet.
  • 1 1/2 teaspoons oregano
  • Juice of a lemon
  • 2 teaspoons minced garlic( 2 cloves)
  • 1/3 cup tomato paste ( or 1 sachet)
  • 2 teaspoons paprika
  • 1 cup fruit chutney
  • Pinch salt
  • 1 teaspoon chilli powder( optional) or Nandos peri peri sauce.


  • Brown off the spices.
  • Transfer to your SC and add in the chicken pieces.
  • Cook on low 5 hours.
  • Add a small amount of cornflour to thicken the juices.
  • Serve with vegetables or rice.

5 thoughts on “Mozambique Chicken”

  1. Hi Michele,
    I brown them with a little olive oil in the fry pan to release the flavours . You can do them without oil like Paulene says.

  2. Great recipe!
    I’d wanted to try this for ages and glad I finally did 🙂
    I used chicken thigh pieces and I browned them lightly first
    I didn’t brown spices
    I used 2Tbsp lemon juice and left out the chilli
    We didn’t serve with the sauce part so I didn’t need to thicken 🙂
    We LOVE fruit chutney so this was a hit with us
    I served with hot chips then today I will use the leftovers (skin and bone removed) in a salad 🙂

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