Ingredients

Method

• For the peri-peri sauce:
• 2 red chillies, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 T sweet paprika
• ¼ cup olive oil
• ½ cup red wine vinegar
• 1 t dried oregano
• 4 T parsley, chopped
• Sea salt and freshly ground black pepper, to taste
• 1 large free-range chicken
• Sea salt and freshly ground black pepper, to taste
• 8 red chillies

Method

Ingredients

Preheat the oven to 180°C.

Blend the ingredients for the peri-peri sauce.

Season the chicken and place in a roasting pan with the chillies. Pour ¼ of the peri-peri sauce over the chicken.

Roast for 45 minutes, basting the chicken with the remaining peri-peri sauce while cooking. Remove the chillies from the pan once they begin to char.

Cut the chicken into portions and serve with the charred chillies for some extra heat.