Mozambique, Downtown Maputo & Cooking Chicken "Zambeziana" - episode 17

In this episode 17, (Mozambique - part 3), we visit downtown Maputo. We visit an old Portuguese Fort, drive up Av. Samora Machel then trough the City of Maputo to enjoy a Sundowner overlooking the Maputo Harbour.
On the Menu in this video is Local Mozambique Coconut Chicken "Zambeziana"
Ingredients:
Chicken (choose small size 800g to 1kg in size)
3-4 cloves of fresh garlic, crushed/grated
2 bay leaves
3 cups of fresh coconut cream (or tinned if you cant get fresh)
salt & pepper to taste
Paprika to taste
Olive oil (2 tbsp.)
Method:
1. Prep the chicken by trimming off excess skin and fat. 'Butterfly' the Chicken open (breast side open).
2. Cut slits 1-2cm deep in the thick parts of the Chicken. This will assist for marinade to enter the flesh as well as assisting in even cooking.
3. In a deep large tupper ware dish with a lid, marinade the chicken with 2 cups of coconut cream (for 2 chickens), 2x bay leaves, salt, pepper, 3-4 cloves garlic, olive oil (2 tbsp.) and some paprika (1 tbsp). Marinade over night in the fridge. Keep dish covered with the lid.
4. Next day, before grilling, you can add another cup of fresh coconut cream to the marinade.
5. Place the Chicken, breast side down, open on grill. Try and use a grill that closes both sides, which makes turning the chicken easier.
6. Grill chicken on medium coals, turning every 5-7 minutes.
7. Baste the chicken on each turn.
8. Kee some of the marinade on the side. Cook this marinade on medium heat, whilst stirring. This will be the sauce to be served with the chicken.
9. Cut chicken in portions when cooked and serve with potato fries and some of the "Zambeziana" sauce.