CHICKEN PERI-PERI FLATTIE

Sauce: 2 onions, roughly chopped 1 garlic clove, crushed 250ml (1 cup) vegetable oil Handful bird’s eye chillies (or to taste) 125ml (½ cup) vinegar, plus more if needed 125ml (½ cup) lemon juice, plus more if needed 1 bunch fresh parsley 1 bunch fresh coriander 30ml (2 tbsp) salt 30ml (2 tbsp) paprika 30ml (2 tbsp) dried oreganum 60ml (¼ cup) Portuguese chicken spice 15ml (1 tbsp) brown sugar 15ml (1 tbsp) butter 15ml (1 tbsp) whisky

Chicken: 1 large chicken flattie (spatchcocked) 15ml (1 tbsp) coarse salt Juice of 1 lemon 30ml (2 tbsp) dried oreganum 1 bay leaf

Place the onions, garlic and half the oil in a food processor and blend. Start adding chillies according to taste. Add vinegar, lemon juice and oil as you go, but save some to add later. Once you’re happy with the chilli level, add the parsley and coriander and blend. Add more lemon juice and vinegar if necessary to thin the sauce, then add salt, paprika, oreganum and chicken spice. Blend in the sugar, butter and whisky, transfer to a glass bottle and store in the fridge. It will last a few weeks and is enough for 12 chickens. Slash the chicken skin, rub with salt and drizzle with lemon juice. Sprinkle with oreganum and place in a roasting dish with the bay leaf and squeezed lemon halves. Leave to marinate for 1 hour. Pour over about 125ml ( 1/2 cup) peri-peri sauce and roast breast-side up at 180ºC — or braai breast-side up — for about 45 minutes until chicken is cooked through and skin is crispy.

Serves 6