Piri Piri Chicken

Serves 4

Marinate chicken overnight for better results

1 whole chicken cut in half

Marinade
1/4 cup parsley finely chopped
1 red chilli finely chopped
2 cloves garlic finely
2 tsp sweet pimenton
5 sprigs thyme
1/2 tsp salt
1/2 tsp black pepper
2 tbs olive oil
1 tbs whit wine vinegar

1. Place all ingredient into a mortal and pestle and grind into a paste.

2. Place chicken into a large container or bowl. Rub marinade all over chicken. Cover bowl with cling wrap and place in refrigerator overnight.

sauce
1 brown onion peeled
1 red onion peeled
2 large red chillies left whole
1 red capsicum left whole
2 large cloves of garlic
2 tomatoes
1 tbs olive oil
salt and pepper
1tbs brown sugar
1 tsp pimenton
1/2 lemon juice
1 1/2 tbs balsamic vinegar
1/3 cup parsley
1 tbs olive oil

Nuts & Bolts

1. Preheat oven to 200c.

2. Place chicken in a baking dish and cook for 1 hour or until cooked.

3. Whilst chicken is cooking, in a separate baking dish add onions, chilies, capsicum, tomatoes and garlic. Sprinkle oil and salt and pepper over the top and bake for 30 minutes.

4. Once vegetables are cooked place all ingredients into a food processor. Including any oil and juices from the baked vegetables. (Take seeds out of capsicum and stems of chilies.)
Add sugar, pimenton, lemon juice, vinegar, parsley, olive oil and season to taste. Mix well.

5. Once chicken is cooked cut into small portions and baste sauce over the top.