PERI-PERI CHICKEN
MAKES ABOUT 500ML (2C) SAUCE / SERVES 6 (CHICKEN) / PREPARATION: 30 MINS / MARINATING: 2 HOURS OR OVERNIGHT / COOKING: 1½ HOURS
The homemade periperi sauce is worth the effort and can be made a few days in advance.
SAUCE
◗ 2 red peppers
◗ 1 yellow pepper
◗ 1 red onion
◗ 4-6 garlic cloves
◗ 4-6 red chillies
◗ juice and finely grated zest of 1 lemon
◗ 15ml (1T) smoked paprika
◗ 5ml (1t) cayenne pepper
◗ 5ml (1t) dried oregano
◗ 2,5ml (½t) rosemary
◗ 125ml (½c) olive or sunflower oil, plus extra for rubbing
◗ 30ml (2T) white wine vinegar
◗ 2,5-5ml (½-1t) salt
CHICKEN
◗ 1 whole chicken
◗ salt and freshly ground pepper
TO SERVE
◗ fresh parsley, chopped
◗ lemon wedges
Preheat the oven to 200°C. Grease a roasting pan with oil. Put a wire rack on a baking sheet and grease with non-stick spray. Sterilise a glass jar or bottle.
Rub the skins of the pepper, onion and garlic cloves with oil and arrange in the roasting pan.