Piri piri chicken
<p>You haven’t had chicken until you’ve sampled the African and Portuguese flavours in today’s recipe for Piri piri chicken. Simple, inventive and delicious!</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1.3kg whole small fresh chicken</li>
<li>2 tablespoons red wine vinegar</li>
<li>2 tablespoons olive oil</li>
<li>1 tablespoon brown sugar</li>
<li>2 teaspoons ground paprika</li>
<li>2 garlic cloves, crushed</li>
<li>1 teaspoon dried thyme</li>
<li>1 teaspoon dried oregano</li>
<li>1 teaspoon ground coriander</li>
<li>½ teaspoon dried chilli flakes</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Place your chicken, breast-side down, on a clean works surface and use kitchen scissors or poultry shears to cut along both sides of the backbone and discard.</li>
<li>Turn chicken breast-side up and push down to flatten. Tuck wings under and pat dry with paper towel. Use knife to make cuts (roughly 5mm deep, 4cm long) into meat.</li>
<li>Place in glass or ceramic dish. Combine vinegar, oil, sugar, paprika, garlic, thyme, oregano, coriander and chilli flakes in a bowl. Pour over the chicken and turn to coat.</li>
<li>Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.</li>
<li>Preheat covered barbecue on medium. (Alternatively, preheat oven to 200C.) Cook chicken on grill for 5 mins each side or until golden brown. Transfer to a roasting pan. Cook in covered barbecue or oven for a further 40 mins or until brown and juices run clean when chicken is pierced with a skewer. Set aside, covered, for 10 mins to rest.</li>
<li>Cut chicken into portions and serve.</li>
</ol>
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