The origin of this recipe is unknown, the name given to itis probably because of the peppers and spicy sauce that isserved alongside. Mind you, you do not need to have a fire engine standing by, you can make it only as spicy as you want. One thing is certain it's crispy and absolutely mouth watering.
1 young chicken (about 1 Kg)
Oregano, marjoram, rosemary
- Thoroughly wash the chicken and cut open lengthways with scissors.
- Rub the chicken with salt and then with 2 tablespoons of oil.
- Add pepper powder to taste and chilli if you really want it hot.
- After anointing, it should be ready to put in the pan, but not before flavouring with the herbs. Rub them in to the chicken before adding to the pan.
- Use a frying pan large enough for the chicken to fit and add 3-4 tablespoons of olive oil and flatten the chicken pressing down into the pan.
- Place a lid (smaller than the pan of course) over the chicken and put a weight over the lid to keep the chicken pressed down.
- Turn the chicken over every 5 minutes or so until it is well browned and cocked in its own dripping. About 4 or 5 times should do it.
- Cut and serve hot garnished with some tomatoes and accompanied by a nice fresh salad.