You South Africa

WEEKEND SPECIAL!

SPATCHCOCKED PERI-PERI CHICKEN

SERVES 4-6 PREPARATION: 10 MIN CHILLING: A FEW HOURS OR OVERNIGHT COOKING: 20 MIN + 50 MIN

2 red peppers, halved and deseeded
1 red onion, chopped
6 cloves garlic, minced
4-8 red chillies, chopped (optional; remove seeds to reduce heat if desired)
30ml (2T) smoked paprika
5ml (1t) ground cumin
5ml (1t) lemon juice
45ml (3T) olive oil
salt and pepper
1 whole chicken

1 Put the peppers, onion, garlic and chillies (if using) in a roasting pan. Season with the spices and drizzle the lemon juice and olive oil over. Season with salt and pepper.

2 Roast for 20 minutes or until soft. Allow to cool then blend into a periperi paste.

To spatchcock the chicken, place it breast down

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