Sunday, 22 September 2013
Origin: South Africa
2 large spatchcocked chickens (opened down the back and opened out flat)
8 garlic cloves, crushed
1 tsp ground piri-piri chillies (or cayenne pepper)
65ml (1/4 cup) piri-piri oil
400ml (1 tin) coconut milk
juice of 2 large lemons
1 tsp freshly-ground black pepper
Wash the chicken and pat dry with kitchen paper.
In a bowl, mix together the garlic, ground chillies, coconut milk, piri-piri oil and lemon juice. Season with the black pepper. Place the chicken in a large plastic bag and pour in the coconut milk marinade. Seal the bag closes and turn to ensure that chicken is evenly covered in the marinade.
Set aside in the refrigerator to marinate over night (turn from time to time to ensure even marinating). Remove the chicken from the marinade and sit on a roasting rack set in a roasting tin. Transfer to an oven pre-heated to 200ºC and cook for 30 minutes.
Reduce the heat to 180ºC and continue cooking for 60 minutes more, turning the chicken frequently and basting with the remaining marinade as you do so.
Alternatively, cook on your barbecue (braai) over medium-hot coals, turning frequently and basting with the marinade as the chicken cooks.
Posted by Dyfed Lloyd Evans at 03:52
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