15 ml (1 T) allspice berries 15 ml (1 T) black pepper
15 ml (1 T) dried chilli flakes a few sprigs of fresh parsley
and fresh coriander
2 garlic cloves, crushed
2 red chillies
2 spring onions, chopped olive oil
8 chicken pieces salt CUCUMBER SAMBAL
1 cucumber, diced (remove
most of the seeds) handful each of fresh coriander and fresh mint, chopped
½ red onion, chopped a little vinegar mixed with
a pinch of sugar toasted coconut, double cream yoghurt and naan bread to serve
1 Rub Using a pestle and mortar, finely crush the whole spices. Mix with the remaining ingredients, adding just enough oil to form a paste.
2 Chicken Cover the chicken with the rub and marinate for 12 hours.
3 Season the chicken with salt and braai over moderate coals until done, about 35-45 minutes, turning often and basting with the rub.
4 Cucumber sambal Mix the cucumber, herbs and onion. Pour the sweetened vinegar over.
5 Serve the chicken with cucumber sambal, a sprinkling of toasted coconut, a dollop of yoghurt and naan bread.