Piri piri chicken

How to make Piri piri chicken recipe - “Spatchcocked” simply means that the chicken has been flattened and the backbone removed. It cooks far quicker this way. Buy one readyprepared, ask the butcher to do it for you, or do it yourself. Poulet piri piri recette

Marinating • 30 minutes

Special equipment • food processor

SERVES 4

Ingredients:

For the piri piri

2–3 fresh red hot chiles, seeded and finely chopped

2 garlic cloves, peeled

handful of fresh cilantro (coriander), finely chopped

handful of flat-leaf parsley, finely chopped

2–3 tbsp olive oil

1 tbsp tomato purée

juice of 1 lemon

sea salt and freshly ground black pepper

1 whole chicken, about 3½lb (1.6kg), spatchcocked

Method:

1 To make the piri piri, put the chiles, garlic, cilantro, and parsley in a food processor. Add a little of the oil, and pulse on and off until it begins to form a paste. Add the remaining oil, tomato purée, and lemon juice, season with salt and pepper, and process to blend.

2 Put the chicken in a shallow glass or ceramic dish, and season all over with salt and pepper. Rub with the piri piri paste so that the entire chicken is evenly covered. Cover with plastic wrap, and leave to marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator.

3 Preheat the oven to 400°F (200°C). Place the chicken in a shallow roasting pan, and roast for 40–50 minutes in the oven until cooked through, golden, and crispy. Let rest a few minutes, then cut into quarters and serve with rice and a green salad.

Piri piri chicken