PERI-PERI CHICKEN ON THE BRAAI

Serves 3-4

1 large chicken, spatchcocked

Marinade:

10ml (2 tsp) salt

2 cloves of garlic, crushed Finely grated rind and juice of 1 lemon 30ml (2 tbsp) olive oil

Peri-peri sauce:

6 red chillies, roughly chopped 1 clove garlic, roughly chopped 30ml (2 tbsp) red wine vinegar 125ml (½ cup) olive oil 15ml (1 tbsp) smoked paprika 15ml (1 tbsp) paprika Generous pinch of salt Pinch of caster sugar 10ml (2 tsp) dried oregano

Place chicken in a roasting pan. Mix all the marinade ingredients together then pour over chicken, rubbing it into the flesh. Cover and refrigerate for an hour.

Make the sauce by combining all the ingredients except the oregano to make a paste in a food processor. Stir in the oregano at the end. If too thick, thin it with a little more olive oil. This will keep in a glass jar in the fridge for a couple of weeks.

Make an indirect fire in the kettle braai and wait until the coals have burnt down till grey OR pre-heat a gas braai.

Remove the chicken from the marinade, reserving the marinade to baste the bird, and dry with paper towel.

Place the chicken breast side down on the grid and cook for 30 minutes, basting occasionally. Turn the chicken and cook for a further 15-20 minutes or more, depending on the size. After 10 minutes of cooking, brush the chicken with peri-peri sauce. Serve with lemon wedges and extra periperi sauce on the side.

Where: Pick n Pay Good Food Studio, Cnr William Nicol & Republic Roads, Sandton When: Tuesday September 25, 6-9pm Cost: Normally R550 per person, Sunday Times readers quoting STChick are offered a special of R500 pp

Bookings: 011 998 3312 or goodfoodstudion@pnp.co.za