Marinated chilli chicken
4 x 500g small chickens
200g brown onions, chopped coarsely
8 cloves garlic, peeled
8 fresh long red chillies
80ml red grape vinegar
1 tbsp ground cumin
2 tbsp olive oil
750g ripe tomatoes, quartered
Rinse chickens under cold water; pat dry with absorbent paper.
Using kitchen scissors, cut along sides of chickens’ backbones; discard backbones.
Halve chickens along breastbones.
Blend or process onion, garlic, chillies, vinegar and cumin until almost smooth.
Heat oil in large frying pan, add onion mixture; cook, stirring, until fragrant.
Blend or process tomatoes until smooth, add to onion mixture; cook, stirring, until mixture boils.
Reduce heat; simmer, uncovered, stirring, about 20 mins or until thickened.
Season to taste.
Brush chickens with half of the chilli sauce; cover, refrigerate 3 hours.
Preheat oven to 220°C.
Place chickens, skin-side up, on oiled rack in large shallow baking dish; roast about 30 mins or until cooked through.
Serve chicken with remaining chilli sauce and, if you like, green salad leaves, and grilled corn and courgette salsa.