Ingredients2 small whole chickens
light olive oil for frying
For the Peri Peri chicken sauce
100 g (3½ oz) small red chillies, seeded and roughly chopped
6 garlic cloves, chopped
1 large onion, chopped
250 ml (9 fl oz/1 cup) white vinegar
1 teaspoon sea salt
1 teaspoon white sugar
1 teaspoon ground white pepper
½ teaspoon freshly ground black pepper
2 tablespoons lime juice
- To make the piri piri sauce, blend the chilli, garlic, onion and half the vinegar in a food processor; it doesn’t need to be too smooth. Pour the sauce into a small saucepan. Add the remaining ingredients and bring to the boil. Cover and cook over low heat for 45 minutes, or until thickened. Set aside to cool.
- Sit the chickens on a chopping board, breast side down, legs and cavity facing you. Using kitchen scissors, cut down one side of the parson’s nose (tail), cutting through the little rib bones attached to the backbone. Now cut the other side of the backbone and reserve it for making stock. Turn the birds over. Firmly press with the palm of your hand on the breastbone to flatten. Make several,
deep diagonal slashes across each bird, cutting through the meat to the bone.
- Rub 2–3 tablespoons piri piri sauce over the skin side of each chicken, and into the cuts (save any remaining sauce for serving). Marinate in the fridge for 3–6 hours, or even overnight. Remove the chicken from the fridge 1 hour before cooking.
- Preheat the oven to 220°C (425°F). Heat a frying pan over high heat. Add some oil and cook a batch of chicken, skin side down, for 3–4 minutes, or until golden. Transfer to a baking tray and repeat with the remaining chicken. Bake for 20–25 minutes, or until cooked through; the juices should run clear when skewered between the drumstick and the breast. Serve with any remaining piri piri sauce.