Mozambique Chicken


May 31, 2015

Mozambique Chicken 0 0 5 0
  • Cook: 5 hrs
  • 5 hrs

    5 hrs

  • Yields: 4


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.


1Brown off the spices.

2Transfer to your SC and add in the chicken pieces.

3Cook on low 5 hours.

4Add a small amount of cornflour to thicken the juices.

5Serve with vegetables or rice.

Submitted by Robyn Clark


3 Reviews

Robyn Clark

January 30, 2017

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.

Hi Michele .. I asked Robyn to pop by and explain exactly what she meant as this can be done dry or with oil 🙂


January 29, 2017

What does “brown off the spices” mean exactly?

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