This is one of those recipes that varies enormously, depending on who you ask - I asked one of my Portuguese friends for her recipe, and it was foul! Rest assured, this is much nicer.

What You Need (Serves 2)

• 4 chicken quarters
• 1 tbsp green chilli paste (or 3 small green chillies, finely minced)
• 5 dried peri-peri or birdseye chillis, crushed
• 8 cloves garlic
• Fresh basil and flat-leaf parsley. One handful of each, finely chopped
• 1 shallot, very finely chopped
• 1 glass red wine
• 2tbsp olive oil

What You Do

1. Mash up the chillies, garlic, herbs and shallot, preferably with a pestle and mortar.
2. Add the olive oil and wine. Mix well.
3. Slash deep cuts into the meat of the chicken. Smother the marinade over the chicken quarters, rubbing into the cuts well.
4. Leave for at least 24 hours.
5. Grill, griddle or BBQ the chicken over the highest heat possible. Timings will vary, according to the size of the quarters, but check that the juices run clear when pierced with a skewer. Good with a green salad and some cous-cous.

Variations

As mentioned above, this recipe varies considerably, given its domestic origins. If it's too spicy, take out some chilli. If it's too garlicky, leave out some of that. Go with the flow, y'know.

Back to my recipe book.