This is based on a Mark Hix recipe for griddling a spring chicken. I prefer to spatchcock a large chicken, baste it with the piri piri and roast it. Easy and one of our Favourite Sunday Specials. Reminds me of a portugese piri piri. Delicious!
2.4kg chicken, spatchcocked.
5g dried red chilies
2 red peppers, seeded and roughly chopped
20g tomato purée
50ml extra-virgin rapeseed oil/olive oil
Salt and pepper
Pre-heat the oven to 200C
Heat the oil, add the red peppers and chilies and cook until soft for about 5 minutes or so.
Add the tomato purée and continue to cook for another 5 minutes. Season with salt and pepper.
Blitz until smooth-ish using a blender
Smother on the chicken and roast for about 50mins, basting now and then, until cooked. Pour over the juices to serve.
Tip – This will be enough for a 2.5kg chicken, often I cook half of the chicken only as piri piri freezes well and goes on most things very nicely!