1000 g red chili250 g red chili padi300 g tomato paste3 tbsp red palm oil1 tsp salt

This recipe for grilled chicken is hot and spicy at its best, a deliciously wholesome meal that all are certain to enjoy despite the simplicity of its ingredients and method of cooking. Serve with a gener-ous heaping of zesty herbed onions and some fresh Persian bread for additional satisfaction.

Blend together red chilies and red chili padi until a paste is formed. Heat the oil in a saucepan, then sauté the blended mixture with tomato paste until a fragrance is emitted. Season with salt. Store leftover marinade in the refrigerator for up to a week.

INGREDIENTS

1 whole spring chicken, quar-tered2 tbsp red palm oil3 tbsp shatta marinade1 tbsp white pepper; crushed1 tbsp salt

For grilled spring chicken

For shatta marinade To prepare shatta marinade.

Marinate chicken quarters with shatta marinade, white pepper and salt for 3 hours. Grill the chicken quarters over a heated griddle until cooked.

To cock spring chicken.

Grilled spring chicken

METHOD