I have a question about the recipe "Chicken Piri-Piri" from Maria Teresa Jorge.
I'm not sure if I'm supposed to read between the lines to prepare the butter sauce. Do you slice/chop/mince the peppers? Or are they thrown in whole? How long should the sauce cook before it's ready to use for basting? The recipe as written makes it appear that it doesn't need to be long (i.e., the time it take you to split and salt the chix), but you're not going to get much of the garlic and pepper flavor infused into the butter in the matter of a few minutes.