You Will Need

* 2 poussins
* 4 garlic cloves
* 1 Tbsp honey
* 2 Tbsp soy sauce
* Juice of 1 lime
* 1 bunch of fresh coriander, chopped
* ½ a fresh green chilli, deseeded and chopped
* 1 tsp ground cumin
* Salt and pepper
* 2 Tbsp olive oil
* And to serve:
* 8 ¾ oz natural yoghurt
* 1 tsp lime pickle
* 1 food processor
* 1 bowl
* Cling film
* 1 roasting tin
* 1 small bowl
* some string
* 1 plate or tray
* 1 spoon

Step 1:
Prepare the marinade a day in advance
The poussins need to be marinated the day before cooking or at least few hours in advance.
To make the marinade, start by putting all the necessary ingredients into the bowl of a food processor; 4 garlic cloves, 1 tbsp honey, 2 tbsp soy sauce, the juice of 1 lime, chopped coriander, 1/2 a fresh green chilli, 1 tsp ground cumin and 2 tbsp olive oil.
Step 2:
Blend the ingredients together
Put the bowl onto the base of the food processor, add the lid and blend until the ingredients are well combined.
Step 3:
Tie the birds
Take a piece of string and individually tie each bird firmly together.
Step 4:
Marinate the poussins
Next, put the poussins in a bowl, pour over the marinade and rub it in. Tightly cover the bowl with cling film.
Step 5:
Refrigerate
Place the covered bowl in the fridge and leave it there for a few hours or if possible overnight.
Step 6:
Preheat the oven
The following day, or when you’re ready to roast the poussins, start by preheating the oven to 200ºC (460ºF/ gas mark 6).
Step 7:
Season the poussins and place them in the oven
Place the marinated poussins on a roasting tray, season with salt and pepper and cover with the remaining marinade. Once the oven is hot, insert the tray.
Step 8:
Cook for 1 hour
Leave the birds to roast for an hour.
Step 9:
Prepare the spiced yoghurt
Just before removing the poussins from the oven, mix together the natural yoghurt with 1 tsp of lime pickle to create a delicious accompaniment for the dish.
Step 10:
Remove the poussins from the oven, discard the string and serve.
When the poussins are fully roasted and have turned golden-brown, remove them from the oven and discard the string.
Serve while hot with the spiced yoghurt.

You Will Need

* 4 chicken quarters, each cut into 2 pieces
* 1 75ml bottle of red wine
* 2 bay leaves
* 2 leeks, each cut in half
* 4 carrots, peeled and roughly chopped
* 2 garlic cloves, crushed
* 6 sprigs of thyme
* 20 black peppercorns
* 2 fl oz cognac or brandy
* 3 ½ oz bacon
* 5 1⁄3 oz button mushrooms
* 16 pearl onions, peeled
* 4 Tbsp plain flour
* 1 ¾ oz butter
* 4 Tbsp olive oil
* 6 ¾ fl oz chicken stock
* Salt and pepper
* 1 bowl
* some cling film
* 1 sieve
* 1 saucepan
* some kitchen paper
* 1 plate
* 1 frying pan
* 1 casserole dish
* 1 slotted spoon

Step 1:
Marinate the chicken
Take a bowl and put in the wine, bay leaves, leeks, carrots, garlic, thyme, peppercorns and the chicken.
Step 2:
Cover and refrigerate
Cover the bowl with cling film and put it in the fridge either overnight, or if you are planning to cook the same day then just for a few hours.
Step 3:
Preheat the oven
Next, before removing the chicken from the marinade, set the temperature of the oven at 150ºC. That’s 300ºF or gas mark 2.
Step 4:
Take the chicken out of the frigde and strain the marinade
First, remove the chicken quarters from the bowl and place them to one side.
Then strain the marinade through a sieve and also place the vegetables aside.
Step 5:
Reduce the marinade and brandy
Pour the wine marinade into a saucepan. Add to it the brandy, stirring briefly and bring to a boil.
Let it boil until it has reduced by half then remove it from the heat and leave it to cool
Step 6:
Season the chicken
Pat-dry the chicken with some kitchen paper.
Season it well with salt and pepper and then dust lightly with flour.
Step 7:
Brown the chicken
Heat up 2 tbsp of oil and a knob of butter in the frying pan. Once hot, fry the chicken quarters on all sides.
When nicely browned, remove the chicken from the pan with a slotted spoon and place it into a casserole dish
Step 8:
Cook the bacon
Next, add the bacon to the same frying pan and cook until brown and crispy then remove from the pan and place it into the casserole dish with the chicken.
Step 9:
Cook the vegetables
Now fry the vegetables until slightly brown and add to the casserole dish.
Step 10:
Brown the onions
Briefly clean the frying pan and start afresh with 2 tbsp of oil and a knob of butter.
When slightly hot, add the onions and cook them until golden brown then place in the casserole dish.
Step 11:
Fry the mushrooms
Cook the mushrooms while stirring for a few minutes and then add them to casserole dish.
Step 12:
Cover with the wine sauce and stock and cook
Finally, pour the reduced wine sauce and the stock over the ingredients.
Cover and place the casserole dish in the oven for 2 hours.
Take the lid off for the last 15 minutes of cooking time.
Serve while still hot.

You Will Need
* 1 whole chicken
* Salt and pepper
* 6 red chillies
* 1 Tbsp garlic, chopped
* ½ tsp oregano
* ½ Tbsp paprika
* 3 1⁄3 fl oz olive oil
* 1 2⁄3 fl oz red wine vinegar
* 2 roasting trays
* 1 knife
* 1 saucepan
* 1 blender or food processor
* 1 small tray
* 1 chopping board
* 1 large bowl
* Cling film

Step 1:
Roast the chillies
Preheat the oven to 180ºC, that’s 350ºF or gas mark 4.
Once warm, place the chillies on a roasting tray and roast them for 10 minutes.

Step 2:
Allow the chillies to cool
Remove the chillies from the oven, allow them to cool down then roughly chop them up into small pieces.

Step 3:
Combine the ingredients for the sauce and simmer
Now put the olive oil, red wine vinegar, garlic, oregano, paprika and roasted chillies with their seeds into a saucepan and sprinkle in some salt. Place it over a medium heat and simmer for 2-3 minutes.

Step 4:
Blend the sauce
Leave the sauce to cool down for a few minutes then pour it into a blender or food processor and blend into a pureé.

Step 5:
Marinate the chicken
Put the chicken in a bowl, pour the marinade on top and rub it in. Seal the bowl with the cling film and marinate for at least an hour.

Step 6:
Preheat the oven
Set the temperature of the oven at 200ºC, that’s 460ºF or gas mark 6.

Step 7:
Transfer the chicken to a roasting tray
Place the chicken on a roasting tray, cover with the marinade and add a little more oil.

Step 8:
Roast the chicken
Roast the chicken for an hour to an hour and a half until cooked through.
Baste it every now an again with the remaining piri-piri sauce.

Step 9:
Remove the chicken
Double check if the chicken is done by inserting a small knife into one of the legs. If the juice that runs out is clear then it’s ready to remove.

Step 10:
Serve
Serve while baking hot with chunky chips and salad.