Africola Peri Peri Chicken with Boom Chakalaka

sbs.com.au

The Quokkas

subheading: Brined chicken:

160 g sea salt flakes

45 g (¼ cup) soft brown sugar

60 ml (¼ cup) apple cider vinegar

2 garlic heads, cut in half horizontally

10 fresh bay leaves

8 thyme sprigs

1 x 1.6 kg chicken, butterflied

subheading: Peri peri sauce:

15 red birdseye chillies

100 ml olive oil

100 ml red wine vinegar

4 garlic cloves, blanched and coarsely chopped

2 tsp smoked paprika

2 to 3 fresh bay leaves, coarsely chopped

subheading: Boom chakalaka:

100 ml grapeseed oil

2 garlic cloves, finely chopped

10 fresh curry leaves

1 red birdseye chilli, cut in half

2 lemons, rind finely zested

1 tsp Madras curry powder

100 ml red wine vinegar

5 radicchio (or treviso) lettuce, trimmed and quartered

2 lemons, thickly sliced, plus extra cheeks, to serve

extra virgin olive oil, for drizzling, to serve

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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