Chicken peri-peri flattie IngredientsSAUCE:2 onions, roughly chopped1 garlic clove, crushed250ml (1 cup) vegetable oilHandful bird's eye chillies (or to taste)125ml ( cup) vinegar, plus more if needed125ml ( cup) lemon juice, plus more if needed1 bunch fresh parsley1 bunch fresh coriander30ml (2 tbsp) each salt, paprika and dried oreganum60ml ( cup) Portuguese chicken spice15ml (1 tbsp) brown sugar15ml (1 tbsp) butter15ml (1 tbsp) whiskyCHICKEN:1 large chicken flattie (spatchcocked)15ml (1 tbsp) coarse saltJuice of 1 lemon30ml (2 tbsp) dried oreganum1 bay leafMethodPlace the onions, garlic and half the oil in a food processor and blend. Start adding chillies according to taste. Add vinegar, lemon juice and oil as you go, but save some to add later. Once you're happy with the chilli level, add the parsley and coriander and blend.Add more lemon juice and vinegar if necessary to thin the sauce, then add salt, paprika, oreganum and chicken spice. Blend in the sugar, butter and whisky, transfer to a glass bottle and store in the fridge. It will last a few weeks and is sufficient for a dozen chickens.Slash the chicken skin, rub with salt and drizzle with lemon juice. Sprinkle with oreganum and place in a roasting dish with the bay leaf and squeezed lemon halves. Leave to marinate for 1 hour.Pour over about 125ml ( cup) of the peri-peri sauce and roast breast-side up at 180C - or braai breast-side up - for about 45 minutes until chicken is cooked through and skin is crispy...