Step 1
To prepare the sauce, in a large skillet, heat 2 tablespoons oil over medium-high heat. Add the pepper, habanero, onion, garlic, bay leaf and paprika and cook, stirring occasionally with a wooden spoon, until the vegetables are softened (about 10 minutes).
2nd step
Let the pepper mixture cool, then add it to a blender or food processor, along with the cilantro, basil, vinegar, lemon juice and salt. Blend until the mixture reaches a smooth, sauce-like consistency. (You can leave the sauce slightly thick if you prefer).
Step 3
Pour the remaining ¼ cup plus 2 tablespoons oil over the sauce and stir to incorporate.
Step 4
To prepare the chicken, in a medium bowl, combine ½ cup piri-piri sauce with the olive oil, lemon juice, salt and pepper and whisk to combine.
Step 5
Pour half of the piri-piri mixture into a baking dish large enough to hold the flattened chicken. Place the chicken in the baking dish, skin side up, wide open with the wings raised under the breasts. Pour the remaining piri-piri mixture on top. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 200C/400F.
Step 6
Remove the chicken from the marinade and place it, skin side up, on a large baking sheet or cast iron skillet. Discard the rest of the marinade. Place the chicken in the oven and roast until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 75C/165F, 50 minutes to 1 hour.
Step 7
Remove the chicken from the oven, cover lightly with foil and let it rest for about 10 minutes, then transfer it to a serving platter. Pour the cooking juices into a heatproof bowl and stir in the remaining 2 tablespoons piri-piri sauce. Brush the chicken just before serving.
Advice
To spatchcock or butterfly a whole chicken, place the chicken, breast side down, on a work surface. Using sharp kitchen scissors, cut through each side of the backbone, then remove it. Turn the chicken over and open it, pressing firmly on the breastbone to flatten the bird.
Extra piri-piri sauce can be refrigerated in a resealable jar with a tight-fitting lid for up to 1 week and served as a hot sauce to spice up any meal.
(Recipe reprinted from Simply West African: Easy, Joyful Recipes for Every Kitchen: A Cookbook by Pierre Thiam with Lisa Katayama, Clarkson Potter, 2023)
BBC.com The world table “breaks the kitchen ceiling” by changing the way the world views food, across the past, present and future.
—
Join over three million BBC Travel fans by liking us on Facebookor follow us on Twitter And Instagram.
If you liked this story, sign up to the weekly bbc.com features newsletter called “The Essential List”. A hand-picked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.