Mozambican Peri Peri Chicken with African Beechwood Smoked Salt
Mozambican Peri Peri Chicken with African Beechwood Smoked Salt
N/UM
6
10 minutes
45 minutes
Mozambican
Main Course
African Beechwood Smoked Salt from N/UM adds a unique and flavorful dimension to the peri peri sauce, making it more complex and robust. The smokiness of the salt complements the spiciness of the peri peri sauce, creating a perfect balance of flavors. The chicken is juicy and tender with a crispy skin that has absorbed all the delicious flavors of the sauce. The lemon slices add a refreshing and citrusy touch that pairs perfectly with the spiciness of the sauce. This Mozambican Peri Peri Chicken with African Beechwood Smoked Salt is a flavorful and spicy dish that is sure to impress and satisfy everyone at the table
Ingredients
- 1 whole chicken, cut into pieces
- 1/2 cup peri peri sauce
- 2 tbsp olive oil
- 1 tsp African Beechwood Smoked Salt
- 1 lemon, sliced for serving
Directions
Preheat oven to 430° F.
.In a small bowl, mix together the peri peri sauce, olive oil, and African Beechwood Smoked Salt.
Place the chicken pieces in a large baking dish and pour the peri peri sauce mixture over the chicken, making sure each piece is coated.
Bake the chicken for 40-45 minutes or until it is cooked through and the skin is crispy and golden brown.
Remove the chicken from the oven and let it rest for 5 minutes.
Serve the chicken hot with lemon slices on the side for a refreshing and tangy addition.
Crush up more of the African beechwood smoked salt and garnish for a smoky aroma at service
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