Piri-Piri Chicken Pieces [or oven]
Comments:	Serve along with chips, and a green salad. *Piri-piri, peri-peri or peli-peli is the name used in Mozambique and Angola to describe the African bird's-eye chili. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although 'piri-piri' is the correct spelling in Portuguese. African birdseye, or African devil or African red devil, is a cultivar of the chili pepper that grows both wild and domesticated; it is a small and extremely spicy member of the capsicum plant genus. The fruits are generally tapered to a blunt point and measure up to 1-inch [2.5-cm] long; immature pod color is green, mature color is bright red or purple. Preparation time : 1 to 2 hours Cooking time : 30 to 60 minutes
Servings:	2 to 4
Ingredients	Preparation
1 whole about 2 1/4-pound / 1-kg] chicken, into parts Salt and freshly ground black pepper, to taste Piri-Piri Sauce 6 to 12 fresh piri-piri red chiles, depending on how hot you want it 1 tablespoon [15 mL] blanched then chopped garlic 1 teaspoon [5 mL] sea salt flakes 1/2 teaspoon [2.5 mL] oregano 1 1/2 teaspoons [7.5 mL] paprika 3 1/2 ounces [100 mL] olive oil 1 3/4 ounces [55 mL] red wine vinegar	For the piri-piri sauce, preheat oven to 350°F [180°C]. Arrange red chiles onto a roasting tray and roast them into preheated oven for 10 minutes. Leave to cool and roughly chop the chiles. Transfer chopped chiles and garlic into a saucepan. Mix in sea salt flakes, oregano, paprika, olive oil and red wine vinegar. Bring to a boil and leave sauce to simmer for 2 to 3 minutes. Allow sauce to cool, then blend it into a puree into a blender or a food processor. Pour pureed sauce into a jar; seal and store at room temperature where it will keep for about 1 month; shake before using. Transfer chicken parts into a sealable plastic bag. Pour in half of piri-piri sauce, spreading it evenly over chicken pieces; reserve remiaing sauce for basting. Seal bag; leave chicken pieces to marinate, refrigerated, for at least 1 hour. Preheat barbecue to medium intensity. Remove from marinade, salt, pepper and arrange chicken pieces onto barbecue rack over medium heat. Close barbecue lid and grill chicken pieces for approximately 10 to 15 minutes on each side, until cooked through, basting regularly with reserved remaining piri-piri sauce. Or preheat oven to 400°F [200°C] and preheat a large griddle pan on the stove. Remove from marinade, salt, pepper and arrrange chicken pieces onto preheated griddle. Cook for 2 to 3 minutes on each side, until golden brown. Transfer griddled chicken pieces into a roasting pan. Baste chicken pieces with half of remaining piri-piri sauce. Roast into preheated oven for 15 minutes. Turn chicken pieces over, baste with remaining piri-piri sauce and roast chicken pieces for approximately 15 minutes more, until cooked through.