peri-peri chicken

use a butterfly cut chicken, or chicken pieces, whichever you prefer.

make a peri-peri marinade of ¾ plain yoghurt and ¼ ready-made peri-peri sauce. this you can obviously adjust to your ‘burn’ preference. leave to marinade for the afternoon.

place the chicken with the marinade in a roasting dish with a bit of olive oil. i place a mixture of whole potatoes and sweet potatoes around the chicken that have been tossed in olive oil and sprinkled with coarse salt. roast in the oven at 180º celsius for 1 hour, turning the potatoes halfway through. also, keep an eye on the chicken and when it's nicely browned, cover just the chicken with a piece of foil to prevent it from over-browning.

my fave veg of choice with this to counteract the heat is a sweet cinnamon butternut. and i'm making a sweet chili pasta salad with this.

enjoy!