Clare Ferguson's Chicken piri-piri

To prepare the poussins, cut them in half down the back and cut out and discard the back bone. Beat each half out flat with cleaver or meat mallet. Pat dry with kitchen paper. Set on an oven tray with the potato and orange wedges tucked in and around them. Slash the skin twice on the outer curve of each leg (thigh and drumstick). Put the garlic, orange cubes, oil and salt into a blender and puree for 30 seconds. Pour the mixture over the chicken , orange and potatoes. Bake uncovered, in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes, then increase the heat to 200°C/400°F/gas mark 6. Continue cooking for a further 15-25 minutes or until the poussins and potatoes are done. (Pierce the meat near the bone – it should be opaque right though and no longer pink.) Meanwhile, to make the Piri-piri Dressing, put the vinegar, chillies (pierced with a cocktail stick if fresh), peppercorns and wine into a screwtop shaker bottle with a plastic nozzle (just like you see in all the cafes). Shake well to mix. Remove the poussins, potatoes and orange wedges from the oven, transfer to a serving platter and drizzle with the pan juices. Serve the Piri-piri Dressing separately.