Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2-3tablespoons olive oil
- 1 lemon, juice only
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 whole chicken, spatchcocked
- 2-3 fresh hot red chillies, deseeded and finely chopped
- 2 cloves garlic, peeled
- 1 handful fresh coriander, finely chopped
- 1 handful parsley, finely chopped
- 1tablespoons tomato purée
Method
Step 1 of 3
To make the piri piri, put the chillies, garlic, coriander, and parsley in a food processor. Add a little of the oil, and whiz until it begins to form a paste. Add the remaining oil, tomato purée, and lemon juice, season with salt and black pepper, and whiz again.
Step 2 of 3
Put the chicken in a shallow glass or ceramic dish, and season with salt and black pepper. Smother all over with the piri piri paste so that the entire chicken is evenly covered. Cover with cling film, and leave to marinate in the refrigerator for at least 30 minutes, or preferably overnight.
Step 3 of 3
Preheat the oven to 200°C (Gas 6). Sit the chicken in a roasting tin, and roast in the oven for about 50 minutes until cooked through, golden, and crispy. Quarter to serve, and dish up with rice and a green salad.
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