Spice up your life with my Mozambique-style chicken pieces...

For those who have a flare for cooking, I dare you to try my scrummy Mozambiquen chicken! This recipe was originally made by my father but as I got old enough to man an oven I have evolved it into what it is now... This can be made in an oven or on a BBQ. There are no strict measurements with the ingredients but I will give you a rough outline and step by step photos of how to make this revolutionary dish.

Ok, so the first thing you should do is make sure you have a clean surface to work on and give your hands a wash. Once hygiene is out the way it's time to get your ingredients :

* Chicken Pieces ( I prefer Chicken drum sticks - but any part of the chicken works)

* 3x Lemons

* 2-3 x Fresh chillie

* 2x Fresh garlic

* Olive oli

* Tabasco

Once you have all the ingredients it's time to get chopping. Remember you are dealing with fresh chilies, make sure you wash your hands after you have dealt with them!

Finely chop the garlic and chillie into thin slices.

Time to prepare the chicken.

I am very hands on when I cooking and I don't feel queasy if I have to stab something that is dead. If you do have a weak stomach maybe get your husband to do this next part.

Piece holes into the fleshy parts of the drum stick to create 'wounds'. There is a method to this madness, you will then insert the garlic and chillie slices into these fleshy holes. This allows the flaour to sink RIGHT into the tender white meat.

Slice up another chillie and garlic if you haven't got any left over, once they sliced you are going to stuff them under the chicken skin.

Now that your chicken has been stuffed with goodness, it is time to prepare the 'sauce'.

* Oven proof cook-ware

Drizzle a generous amount of Olive oil into the glass pan, just enough to cover the bottom.

Add the left over garlic and chillie peices. Squeeze half a lemon and add about a table spoon of tabasco... sauce complete.

Set the oven at 200 degrees, if the skin begins to burn in the last 30minutes of cooking turn the heat down to 180/150 degrees

Place the two chicken pieces skin face down in the pan, exposing the flesh to the oven grill. Squeeze the other half of the lemon over the chicken and sprinkle a pinch of salt over the chicken... You can now go ahead and add potatoes or any other veggies you wish to roast with the chicken.

The whole meal takes about an hour, after 30 minutes it is a good idea to turn the chicken so that the skin can now get roasty-toasty, and turn your veggies as well so they don't burn.

Spoon some of the juices from the pan over the chicken and allow another 30minutes for the meal to be completely cooked.

Serve your spicey chicken up with a side salad and roasted veg.

BON APETIT!