|2 very small chickens, no more than 2 lb each||For the piri-piri sauce:|
|Coarsely ground salt||1 tblsp oil|
|Olive oil||2 cloves garlic, crushed|
|1 teasp fresh herbs e.g.marjoram||1 tblsp tomato puree|
|Crushed red peppers or hot pepper sauce, to taste|
Preheat the oven to 185 degrees C.
Split each chicken down the length of the breastbone with a sharp knife and open out flat.
Brush both sides with the piri-piri sauce, crumble over the fresh herbs, and grind in lots and lots of sea salt.
Bake in the oven for about an hour, turning occasionally and brushing more sauce on as required. Cover the chickens with tinfoil if they are starting to brown too quickly.
Remove from the oven and let rest for 10 minutes before serving.