Peri Peri Chicken

In a mortar and pestle or food processor, combine the chopped shallot, garlic, and red chili peppers.

Add the lemon zest, fresh thyme, bay leaves, and paprika to the mortar.

Grind the ingredients into a coarse paste.

Stir in the tomato paste, vinegar, juice from half the lemon, and olive oil. Mix until well combined to create the peri peri marinade.

Prepare the chickens by spatchcocking them (removing the backbones).

Dust the chickens generously with smoked paprika.

Reserve about one-third of the marinade for a sauce later. Rub the remaining two-thirds of the marinade all over the chickens, ensuring to cover them completely.

Season the marinated chickens with salt and pepper. For best results, let them marinate in the refrigerator overnight.

In a large, hot, oven-safe pan, place the chickens skin-side down. Place a weight on top (like another pan wrapped in foil) to press them flat.

Sear until the skin is nice and crispy, then transfer the entire pan to a preheated oven to bake until the chicken is cooked through, keeping the weight on top.

To make the sauce, pour the cooking juices from the chicken pan into a pot. Add the reserved one-third of the marinade.

Whisk in the juice from the remaining half of the lemon and a splash of water or chicken stock to reach your desired consistency. Heat through.

Brush the finished sauce over the cooked chicken and serve.