Harare Peri-Peri Roadrunner Chicken & Chimodho Cornbread – Authentic Zimbabwe Recipe
Smoky citrus-and-chili grilled chicken served alongside warm homemade Zimbabwean cornbread.
- Country of Origin
- 🇿🇼 Zimbabwe (Southern Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Char-grilled peri-peri marinated chicken thighs, Moist golden Zimbabwean chimodho cornbread, Crisp coleslaw and tomato salsa, Peri-peri chili, Fresh lemon juice
Ingredients for Harare Peri-Peri Roadrunner Chicken & Chimodho Cornbread (4 Servings)
- 1.25 lbs (or 2.5 cups) char-grilled peri-peri marinated chicken thighs, prepped into bite-sized pieces
- 1.5 cups moist golden Zimbabwean chimodho cornbread, washed and trimmed
- 1 cup crisp coleslaw and tomato salsa
- 1 medium onion and 3 cloves garlic, finely minced with peri-peri chili
- 1.5 tbsp traditional Zimbabwe seasoning (fresh lemon juice, 5 cloves garlic, smoked paprika, oregano)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together peri-peri chili, fresh lemon juice, 5 cloves garlic, smoked paprika, oregano, cooking oil, and sea salt in a bowl to form a fragrant Zimbabwe marinade.
- Coat char-grilled peri-peri marinated chicken thighs and moist golden Zimbabwean chimodho cornbread thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear char-grilled peri-peri marinated chicken thighs and moist golden Zimbabwean chimodho cornbread for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with crisp coleslaw and tomato salsa, and serve immediately.