Chicken Sajji

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1. 1Step 1: Pour the chilli flakes, 1 tbsp of the salt, the ground coriander, cumin, garlic and ginger paste and 5 tbsp of the vinegar into a mixing bowl.
2. 2Step 2: Stir well to make a thick paste and set aside.
3. 3Step 3: Carefully run your fingers beneath the skin of the chicken to separate it from the meat and make a few shallow slits in the flesh of the breasts and thighs.
4. 4Step 4: Rub the marinade into the flesh and inside the carcass reserving about 2 tbsp for later. Then rub the remaining salt and vinegar into the skin. Allow to marinate for at least two hours or overnight.
5. 5Step 5: When ready to cook, build a log fire using kiln dried logs. I use a combination of oak and apple. Skewer the chicken by running a skewer through one of the thighs and then straight through the centre and out one of the breasts.
6. 6Step 6: Tie the legs together tightly so that the chicken doesn't slide down the skewer while cooking. Although this isn't done by the professionals, I also put a potato at the end of the skewer to help secure the chicken.
7. 7Step 7: Stick the skewer in the ground right next to the fire. You can also move some of the coals right under the skewered chickens for additional heat.
8. 8Step 8: Now it's time to grab a beer and relax. At this stage your both cooking and smoking the chicken. You can do that for a couple hours if you want or speed it all up by adding more logs and getting the chicken closer to the fire.
9. 9Step 9: Chicken sajji is normally cook low and slow and then moved to a position right over the hot fire to finish it off when you are ready to eat. You could cook this recipe in just over an hour or let it cook much longer for even more delicious smoky flavour.
10. 10Step 10: When you move the chicken skewers directly over the coals, you can baste it with the remaining marinade which can easily burn the spices but it actually tastes pretty good. Serve with lemon wedges, a green salad and saffron rice.