Hey Laurie! Nice to see you pop in. I don't have the Chicken Mozambique recipe, but I'd love the name of the restaurant... I don't expect it's more than an hour from (my) home! :-)

Make that
Hey, Lori!!

;-)

My travels often take me through Fall River too. I would like to eat at that restaurant.

Jim

I have no idea where Fall River is, but I found a recipe for Chicken Mozanbique from a restaurant named the "Liberal Club" in Fall River, at the following URL: http://www.heraldnews.com/entertainment/dining/x899756015

Chicken Mozambique
Serves four

* 24 ounces of chicken
* 1 medium onion, diced
* 2 Tbs. garlic chopped
* 4 Tbs. butter, no substitutions
* 2 packages Sazo n Goya-Con Azafra (found in the Portuguese section of local supermarkets)
* 1 12-ounce can beer
* 4 ounces hot sauce, or to taste
* Chopped fresh parsley, for garnish

In a medium-sized pan, saute chicken in two tablespoons of butter until cooked through. Remove from pan and set aside. Saute onions and garlic with remaining two tablespoons of butter. Be careful not to allow the garlic to burn, as it will become very bitter. Deglaze the pan with the beer, and return the chicken to the pan. Add hot sauce and simmer for two to three minutes, stirring occasionally. Add remaining ingredients, and simmer an additional minute. Serve over rice, pasta, or anything you like. We like ours with french fries. Garnish with parsley and lemon if desired.

I was just cruising the web looking for this recipe last night. I had it last summer at a place in Fall River. (Can't remember the name for the life of me.) It was so yummy wanted to licked the plate.

Epicurious has a recipe that looks pretty easy. When I remember to pick up the seasoning in the store I will try it.

Here is a link that might be useful: Shrimp Mozambique

I've never had any Mozambique before but the one deee is refering to must really be fantastic because the two reviewers gave it four forks and both said they would make it again. I plan to try it very soon. Thanks for asking the question Lori!

Beverly

I'm a Fall River guy and we do have some great Portuguese restaurants here! Liberal Club has good food as does Academica, TA's, and Caravela.

Thanks, Mike! I will try a couple of those when I get a chance.

Jim

This one might be similar to what you're looking for; I included the notes from the author.

Piri-Piri Chicken
by Steven Raichlen, Francine Maroukian/from Bon Appetit/July 2010

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

Bottled Piri Piri Sauce is available at specialty food stores and on-line.

Glaze
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice

Chicken
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken, backbone removed, opened flat
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)

For glaze
Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.

For chicken
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.

Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.

Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.

Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165�F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

I recommend TA's or Caravela.