Magoga

Experience a taste of Angola with Magoga, a quintessential street snack that beautifully combines juicy marinated chicken, a crisp vegetable slaw, and tangy condiments, all encased in a soft bread roll. This delightful sandwich is perfect for a quick meal or as a part of a larger spread.

Ingredients

🍗 2 chicken leg quarters
🍞 3 soft oblong bread rolls
🥬 1/4 head of cabbage, shredded
🥕 3 medium carrots, grated
🧅 1 small onion, finely chopped
🧄 3 garlic cloves, minced
🧂 Salt, precise amount determined from taste testing
🫒 Small amount of oil, precise amount determined from cooking needs
🥄 Mayonnaise, precise amount determined from taste testing
🍅 Ketchup, precise amount determined from taste testing

Instructions

1- Score and Prepare Chicken:

• Score the chicken leg quarters deeply on both sides to help the marinade penetrate.
• In a small bowl, combine minced garlic and salt. Rub this mixture thoroughly into the chicken, focusing on the scored areas. Allow the chicken to marinate while you prepare the other ingredients.

2- Prepare Vegetable Slaw:

• Shred the cabbage, grate the carrots, and finely chop the onion. Set these aside in a large mixing bowl.

3- Cook the Chicken:

• Heat oil in a black non-stick wok-style frying pan. Place the marinated chicken quarters into the hot oil and fry until they are golden brown and cooked through on both sides.
• Remove the chicken from the pan and let it cool slightly.

4- Shred the Chicken:

• Once cooled, remove the meat from the bones and shred it into smaller pieces. Toss the shredded chicken with a generous amount of ketchup until well-coated.

5- Assemble the Slaw:

• In the large mixing bowl with the cabbage, carrots, and onion, drizzle a small amount of oil and sprinkle with salt. Mix well until the vegetables are combined and slightly softened.

6- Prepare the Bread Rolls:

• Slice each roll lengthwise, creating a pocket without cutting all the way through.

7- Assemble the Magoga:

• Generously spread mayonnaise on the inside surfaces of the bread rolls.
• Add a layer of the vegetable slaw into the bread.
• Top with a generous amount of shredded chicken.
• Drizzle additional mayonnaise and ketchup over the top.
• Close the bread rolls to form a sandwich.

8- Repeat and Serve:

• Repeat the assembly process for the remaining bread rolls. Serve individually on white plates or collectively on a decorative serving tray.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3
Equipment: Chef's knife, small and large mixing bowls, black non-stick wok-style frying pan, pink and black silicone-tipped tongs, wooden mortar and pestle, pink silicone spatula with wooden handle, white decorative plates, gold scalloped serving tray

Cooking Tips:

• Scoring the chicken ensures even cooking and deeper flavor.
• Allowing the chicken to marinate enhances the taste significantly.
• The softness of the bread roll is key to achieving the authentic Magoga texture.

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Magoga