Peri peri chicken with fennel and celery salad

Method

1. For the peri-peri marinade: put all the marinade ingredients in a food processor and blend to a paste. This will store in an airtight jar for up to 1 week.

2. For the chicken: trim any excess fat from the chicken pieces and cut 2-3 slashes to the bone into each piece. Cover with the marinade and chill in the fridge for a minimum of 3 hours, overnight if possible. Before you cook the chicken, remove it from the fridge to come to room temperature.

3. Simmer any leftover marinade in a pan over a low heat for 5-10 minutes. Meanwhile barbecue or grill the chicken pieces over a medium heat for 5 –8 minutes to colour each side.

4. Remove the chicken from the heat. Wet the bunches of herbs and put on the barbecue. Arrange the chicken pieces over the top. Cover with a lid and smoke the chicken until cooked through.

5. For the fennel and celery salad: pick the leaves off the celery and mix with the mint in a large bowl. Cut the feathery leaves off the fennel and set to one side.

6. Cut the fennel in half and remove the outer layer. Cut into smallish wedges. Cut the celery into thin slices and combine with the fennel. Combine with the leaves.

7. Mix the yogurt, lemon juice and olive oil to make a dressing. Toss with the salad and garnish with the fennel tops.

8. Pour the heated leftover marinade over the chicken and serve with lime wedges and the fennel salad.