Chicken Peri Peri

In a grinder, combine the African devil red chillies, serrano chillies, bay leaves, garlic cloves, sea salt, extra virgin olive oil, smoked paprika, and lemon juice.

Grind the ingredients until a fine paste is formed.

Cut the chicken into 8 pieces, removing any excess fat.

Add the prepared peri peri sauce to the chicken pieces and mix thoroughly to ensure each piece is well coated.

Place a few pieces of wood charcoal on a gas burner and heat them until they are red hot.

Carefully transfer the hot charcoal pieces into a small heatproof bowl. Place this bowl inside the larger bowl containing the marinated chicken. Pour about 1 tbsp of oil over the hot charcoals to create smoke.

Immediately cover the marinated chicken bowl with a lid to trap the smoke. Let the chicken smoke for 30 minutes.

Heat a pan on moderate flame. This step is for initial browning before grilling, or can be adapted for pan-grilling if a grill is not available.

Place the marinated chicken pieces in the heated pan and cook until they are browned on all sides. Turn the pieces frequently.

Dip fresh parsley leaves into the remaining marinade and use them to baste the chicken pieces as they cook. Continue turning and cooking until the chicken is thoroughly browned and cooked through.

Once browned and cooked through, turn off the flame. The Chicken Peri Peri is now ready to be served hot.