1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper
For the piri-piri sauce 6 (or less) fresh red chillies, depending on how hot you want it 1 tbsp garlic, blanched and chopped 1 tsp salt flakes ½ tsp oregano ½ tbsp paprika 100ml/3½fl oz olive oil 50ml/1¾fl oz red wine vinegar
450 degrees F (230 degrees C) 45min – 1hr
kroketspeciaal
I had a chicken called Piri-piri once. We didn’t eat her, though. She lived to the ripe old age of 12 years. Her sister Madras is still with us today.
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simple and quick version
1 whole chicken (about 1kg/2lb 3oz), spatchcocked
salt and freshly ground black pepper
For the piri-piri sauce
6 (or less) fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
450 degrees F (230 degrees C) 45min – 1hr
I had a chicken called Piri-piri once. We didn’t eat her, though. She lived to the ripe old age of 12 years. Her sister Madras is still with us today.