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Easy
By Jean Nel
Published 2014
Get one whole bird out... but it’s only the beginning. The peri-peri goes on anything... so get the prawns, chicken and meat ready. Baste and braai it!
Roughly chop the chillies with the seeds. Place them in a blender with the peeled garlic. Blend. With the motor running, add the vinegar through the opening of the blender. Pour in the olive oil slow and steady. The mixture should have a creamy look. Blend for no longer than 4 minutes. Bottle sauce.
Spatchcock the chicken with a cook’s knife. Cut through the spine. Open the chicken. Lay