Ingredients :
SAUCE:
• 2 onions, roughly chopped
• 1 garlic clove, crushed
• 250ml (1 cup) vegetable oil
• Handful bird’s eye chillies (or to
taste)
• 125ml (½ cup) vinegar, plus
more if needed
• 125ml (½ cup) lemon juice, plus
more if needed
• 1 bunch fresh parsley
• 1 bunch fresh coriander
• 30ml (2 tbsp) salt
• 30ml (2 tbsp) paprika
• 30ml (2 tbsp) dried oreganum
• 60ml (¼ cup) Portuguese chicken
spice
• 15ml (1 tbsp) brown sugar
• 15ml (1 tbsp) butter
• 15ml (1 tbsp) whisky
CHICKEN:
• 1 large chicken flattie
(spatchcocked)
• 15ml (1 tbsp) coarse salt
• Juice of 1 lemon
• 30ml (2 tbsp) dried oreganum
• 1 bay leaf
Directions :
Blend the garlic, onions, and half the oil in a food processor. Start incorporating the chillies as desired. While adding the oil, vinegar, and lemon juice, save some back to add later.
Once you’re satisfied with the amount of heat, combine the parsley and coriander. If extra vinegar and lemon juice are required to thin the sauce, do so before adding salt, paprika, oregano, and poultry spice. Whisky, sugar, and butter are blended in before being transferred to a glass container and kept in the refrigerator. It is plenty for a dozen hens and will last for a few weeks.
The chicken’s skin should be slashed, salt-rubbed, and lemon juice-drizzled. Place in a roasting pan with the bay leaf, squeezed lemon halves, and oreganum.
Leave for an hour to marinate. For around 45 minutes, roast the chicken breast-side up at 180°C or braai it breast-side up until the chicken is cooked through and the skin is crispy.