Marinated Chili Chickens

• 4 (1 lb) whole chickens, halved, backbones removed
• 2 None Spanish onions, coarsely chopped
• 8 cloves garlic, peeled
• 8 None fresh long red chilies
• 1/3 cup red wine vinegar
• 1 tbsp ground cumin
• 2 tbsp olive oil
• 4 None ripe tomatoes, pureed

1. Blend or process onions, garlic, chilies, vinegar and cumin until almost smooth. Heat oil in a large frying pan. Cook onion mixture, stirring, until fragrant. Add pureed tomatoes and cook, stirring, until mixture boils. Reduce heat and simmer, stirring, for 20 mins, or until thickened. Season.
2. Brush chicken with 1/2 the chili sauce. Cover and chill for 3 hours.
3. Preheat oven to 425u0b0F. Place chicken, skin-side up, on an oiled wire rack set in a large shallow baking dish. Roast for 30 mins, or until cooked through.
4. Serve chicken with remaining chili sauce.

whole chickens, spanish onions, garlic, long red chilies, red wine vinegar, ground cumin, olive oil, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/33011 (may not work)