GALINHA ASADA (GRILLED PERI-PERI CHICKEN)

Serves 4 to 6

EASY

GREAT VALUE

Preparation: 10 minutes, plus 2 hours’ marinating time Cooking: 45 minutes

For the marinade: bird’s-eye chillies 5 garlic 4 cloves limes 2, zested and juiced red wine vinegar 2T extra virgin olive oil 4T smoked paprika 2T

whole free-range chicken 1 coconut milk 1 cup

Woolworths coconut chunks 50 g, grated 1 To make the marinade, place all the ingredients in a blender and blend until smooth. 2 Spatchcock the chicken by removing the backbone using sharp kitchen scissors, then lay the chicken flat on a cutting board with the breast facing up. Slash the flesh using a sharp knife. Cover the chicken with half the marinade and marinate for 2 hours.

3 Cook the chicken over medium coals for 45 minutes, turning every 5 minutes until cooked through. 4 Place the remaining marinade into a saucepan with the coconut milk and simmer for 5 minutes. Serve the chicken with the

You'll find plenty of fresh produce at food markets in Stone Town, Zanzibar.