Peri peri chicken roast

INGREDIENTS
1 chicken cut into half/ butter flied
1 tsp chilli garlic paste
1 tsp red chillies
1 tsp pepper steak spice
1 tsp crushed jeeru
1 tsp salt
2 tblsp tomato paste
1 ½ tblsp peri peri oil
¼ cup lemon juice
¼ cup ghee or olive oil

SAUCE
½ cup tomato puree
3 tbslp lemon juice
½ tsp peri peri spice
Salt to taste
Left over marinade
Ghee used for frying
METHOD
Cut chicken into half/butterfly. Wash and drain.
Combine spices with tomato paste, peri peri oil, lemon juice and marinate the chicken. Leave for 3 to 4 hours.

THEN
Heat ghee in a large frying pan and fry the chicken. Remove the chicken from the ghee and leave aside.

Combine the sauce ingredients together and add the left over marinade and ghee. Pour over the sauce mixture and place in an oven tray. Cover with foil. Bake @180c for 30 minutes. Remove foil and bake for 10 minutes basting chicken constantly with left over sauce and marinade.

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