Peri Peri Chicken Roast

INGREDIENTS

1 chicken cut into half/ butterflied or left whole
1 teaspoon chilli crushed
1 teaspoon red chillies
1 teaspoon crushed garlic
1 teaspoon crushed Jeeru (Cumin)
1 teaspoon salt
2 tablespoon tomato paste
1 ½ tablespoon peri peri oil
¼ cup lemon juice
¼ cup ghee (Clarified butter) or olive oil
Sauce
½ cup tomato puree
3 tablespoon lemon juice
¼ cup fresh cream
½ teaspoon peri peri spice
Salt to taste
Left over marinade
ghee (Clarified butter) 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 (Clarified butter) in a large frying pan and fry the chicken. Remove the chicken from the ghee (Clarified butter) and leave aside. Combine the sauce ingredients together and add the left over marinade and ghee (Clarified butter). Pour over the sauce mixture and place in an oven tray. Cover with foil. Bake @180c for 30 minutes or depending on your oven.. Remove foil and bake for 10 minutes basting chicken constantly with left over sauce and marinade...
I served/garnished with cooked chicken mince..potatoe/egg and tomato wedges
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