Peri Peri Chicken
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Peri Peri Chicken
Ingredient
1 free range chicken
200ml fermented chilli sauce
Fermented chilli sauce
20 fermented red chillies
330ml apple cider vinegar
4 garlic cloves
120ml vegetable oil
30g ginger
80g brown sugar
20g cooking salt
Method
To ferment the chillies, place the chillies in a jar and submerge them in a 5% salt brine (ie. 1L water to 50g salt).
Place a lid on the jar and place in a warm place for 7-10 days.
Place all of the ingredients into a blender and blend for 2 minutes on high until the sauce is smooth.
Preheat your oven to 220 degrees.
Butterfly the chicken by removing the backbone and wishbone. Press flat so that the chicken is a roasting pan skin side up.
Give the chicken skin a good drizzle of oil and season well with salt and pepper.
Place the chicken in the oven for 7 minutes.
Remove and brush generously with the fermented peri peri sauce. Place back in the oven for another 5 minutes.
Remove and glaze again with the peri peri. Repeat this process until the chicken has been in the oven for a total of 25 minutes or until the internal temperature at the breast bone reaches 58 degrees. The chicken should be bright red, charred and yummy.
Serve with a couple of fresh lemon cheeks
Recipe by Andy Allen
