Piri-Piri Sauce

Photo: flickr user Geoff Peters 604

Ingredients

cup olive oil - (125ml)

3 cloves large garlic cut into silvers

4 small fresh red Serrano peppers or Scotch bon

5 tablespoons cider vinegar - (75ml)

6 Bay leaves

1 pound chicken - (2000grams)

Preparation

Preheat oven to 425 F - (210 C)

Wearing rubber gloves seed and quarter chillies in length. Add chillies with olive oil to a jar with a cover lid.

Sliver garlic cloves and add to olive oil, add cider vinegar and shake well.

Note: the longer the sauce sits the better and more intense the flavour will be.

Wash and pat dry chicken. Place chicken, breast side up in a low roasting pan. Rub chicken with fresh bay leaves, and then rub Piri-Piri sauce all over the chicken.

Bake trussed chicken for 1 hour or until meat thermometer reads 180 F. Remove chicken from roasting pan and let stand for 15 minutes before cutting into serving pieces.

Serve and enjoy!