Piri Piri Chicken

<p>1

Place the chicken, breast side down, on a clean, flat, work surface.</p>

<p>2

Starting at bottom end of the chicken, cut along one side of backbone with sharp kitchen scissors, then do the same on the other side of the back bone.</p>

<p>3

Turn the chicken over and open it up, press your hands down hard on the breast bone to flatten the chicken. </p>

<p>4

Now mix together the garlic, ginger, ground chillies, coconut milk, piri piri oil and lemon juice and zest and white pepper.</p>

<p>5

Place the chicken in a shallow glass dish and pour over the marinade and rub it all over the chicken.</p>

<p>6

Set the chicken aside for at least 30 minutes to marinade. (Can be overnight in the fridge too for added flavour)</p>

<p>7

Preheat the oven to 200°C.</p>

<p>8

Place the chickens with the left over marinade into a roasting tray and spoon over any leftover marinade.</p>

<p>9

Place the chicken into the oven and roast for 10 minutes and decrease to 180°C.</p>

<p>10

Roast at 200°C for the first 10 minutes, then decrease the oven temperature to 180°C and cook till golden and moist.</p>

<p>11

Serve on a board/platter with cumin potato wedges and a large green salad.</p>

<p>Tips: Before the chicken goes into the oven, it should be at room temperature, so it is best to take it out of the fridge 1 hour before cooking for a whole chicken and 30 minutes before cooking for chicken pieces.</p>