(Recipe previously posted in wrong section)
2 small chickens, about 400-450g each
6 potatoes, cut into wedges
1 whole orange, unpeeled, half cut into wedges, half into 1 cm cubes
4 garlic cloves, crushed
6 tbsp extra virgin oil
1 tsp salt
green salad, to serve
250ml red wine vinegar
25g-30g fresh, hot red chillies or 15g dried
1 tsp black peppercorns
125ml port, Madeira or dry sherry
1. To prepare the chickens, cut them in half down the back and cut out and discard the back bone. Beat each half out flat with cleaver or meat mallet. Pat dry with kitchen paper. Set on an oven tray with the potato and orange wedges tucked in and around them. Slash the skin twice on the outer curve of each leg (thigh and drumstick). Put the garlic, orange cubes, oil and salt into a blender and puree for 30 seconds. Pour the mixture over the chicken , orange and potatoes.
2. Bake uncovered, in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes, then increase the heat to 200°C/400°F/gas mark 6. Continue cooking for a further 15-25 minutes or until the chickens and potatoes are done. (Pierce the meat near the bone - it should be opaque right though and no longer pink.)
3. Meanwhile, to make the Piri-piri Dressing, put the vinegar, chillies (pierced with a cocktail stick if fresh), peppercorns and wine into a screwtop shaker bottle with a plastic nozzle (just like you see in all the cafes). Shake well to mix.
4. Remove the chickens, potatoes and orange wedges from the oven, transfer to a serving platter and drizzle with the pan juices. Serve the Piri-piri Dressing separately.