Ingreadient :

• 1 whole free range high welfare chicken quartered 
• 100g Birds Eye chillies
• 100g red chillies
• 100g green chillies
• 50g scotch bonnets
• 100g jalapeños
• 400g peeled garlic
• 100g peeled ginger
• 1 whole fennel chopped
• 4 red peppers
• 2 tbsp Smoked paprika
• 1 tbsp paprika
• 1/2 tbsp Cayenne pepper
• 1/2 tbsp All spice
• 2 tbsp Ground fennel
• 2 tbsp Ground coriander
• 2 tbsp onion powder
• 2 tbsp mustard powder
• Bunch fresh Oregano
• Bunch fresh Marjoram
• Bunch Coriander
• Small bunch holy/thai basil
• Red wine vinegar
• Brown sugar
• Salt
• Ground white pepper
• Ground black pepper
• Lime zest & juice
• Vegetable oil

For the brine

• 100g sugar
• 100g salt
• 250ml cider vinegar
• Star anise
• Bay leaves
• Fennel seed
• Crushed white pepper corns
• 2.5 ltr water – 1ltr boil and 1.5 to cool

Direction :

1. De seed all the chillies and the pepper and preheat oven to 200
2. Take 2/3 of the chillies, and the red pepper, 2/3 garlic, the sliced fennel and all the ginger and place on an oven tray drizzle with oil and roast in the oven for 20 mins, remove from oven add all the dried spices and more oil, mix and roast for a further 20 mins. Take out and allow to cool for 15 mins
3. Get all the other ingredients ready next to your blender/liquidiser
4. Take a spoon full of the roasted mixture, add pieces of the unroasted chillies & garlic. Add handfuls of the herbs, red wine vinegar, sugar & salt and add some vegetable oil. Blend to a smooth and thick liquid. You are looking for the consistency of thick double cream.
5. Add more oil and vinegar to loosen and add more chillies and herbs to thicken if required. Taste, add salt, lime zest and lime juice to achieve that spicy but sharp piri piri flavour.
6. Remove from the blender into a clean bowl and repeat until all the ingredients have been used. This is the piri piri base and marinade. It needs to sit in a fridge, in an airtight container for at least 2 days to mature and develop the great flavour.
7. The sauce can be jarred in sterile jars that have come from a hot oven or have been boiled for 5 minutes.
8. The sauce can now be used to marinate.
9. To finish the piri piri sauce, add some to a blender and gently drizzle in some vegetable oil to emulsify, add lime juice and sugar to balance and salt to taste.
10. Serve with Fermented Kimchi & daikon Cabbage, lime & sauce 

Brine for chicken 

1. To make the brine, bring 1 litre of the water to the boil, add all the brine ingredients and allow to dissolve, remove from heat, allow to cool for 15 mins and add remaining 1.5ltr of cold water.
2. Brine chicken overnight then pat dry, score with a sharp knife and marinate for 24 hrs in the piri piri sauce
3. Cook in a preheated oven 180 degrees foil covered for 30 mins then remove foil and turn oven up to 220 and cook for a further 15-20 minutes or until internal temperature has passed 70 degrees and skin has a charred finish. You can also use a bbq grill, grill or blow torch to get that crisp charred flavour. Allow to rest for 5- 10 minutes (or as long as you can resist) basting with the juices.
4. Serve with rice, salad or like we did on the show with a fermented Red cabbage kimchi, lime and some emulsified piri piri sauce.