Piri piri chicken

Method

1. Preheat the oven to 190°C. Put the chillies on a baking tray and roast for 10 minutes. Remove from the oven, leave to cool, then roughly chop.
2. Place the chillies, garlic, salt, oregano, paprika, lime juice, olive oil and vinegar in a saucepan and simmer for 2–3 minutes. Allow the mixture to cool, then blend it to a purée using a food processor.
3. Season the spatchcocked chicken with sea salt and pepper and place in a sealable plastic bag. Add half the piri piri sauce, squishing it evenly around the chicken. Marinate in the refrigerator for at least 1 hour (but 2 would be excellent).
4. Heat a large non-stick frying pan over medium– high heat. Cook the chicken for about 3 minutes on each side, or until golden.
5. Transfer the chicken to a roasting dish and roast in the oven for 30 minutes, or until cooked through.
6. Alternatively, place the chicken on a barbecue hotplate heated to medium. Cover with the barbecue lid and cook for 10–15 minutes on both sides or until cooked through, basting regularly with the remaining piri piri sauce.