Ingredients
Method 
- For the peri-peri sauce:
- 2 red onions, halved
- 2 red peppers, halved and seeded
- 1 head garlic, halved horizontally
- 8–10 bird’s-eye or Serrano chillies, chopped
- 2 t smoked paprika
- 3 T olive oil
- 3 – 4 T red wine vinegar
- 1 lemon, zested and juiced
- sea salt and freshly ground black pepper, to taste
- For the garlic bread:
- 1 Woolworths heat and eat ciabatta, cut in half lengthways
- 75 g Woolworths medium-fat butter with garlic and herbs
- 200 g mozzarella, sliced
- 240 g Woolworths sundried tomato quarters in vinaigrette, drained
- 1 whole free-range chicken, spatchcocked
- ½ cup coconut milk