This is a perfect prepare-most-of-it-ahead kind of dish, as once your marinated chicken is ready, you can pretty much choose when to eat. If you are feeling summery, or the weather’s good and there’s an underused BBQ around somewhere, you can grill it yourself on a good charcoal fire. Otherwise, the easy route is to use the grilling option of your oven.
A pretty authentic version of how to cook it is to marinade the chicken overnight, grill, and then finish off in a saucepan full of lemon-ised onion.
Another, shorter cook-on-the-day option is to broil before you grill. The broiling will essentially help the seasoning to seep through the chicken.
An easy accompaniment to this is couscous – at its very basic, what you should do is: open the packet, measure hot water as per packet, pour couscous into large bowl, add in hot water, stir, leave alone. Then use a fork to fluff it up.
The irresistible smell of BBQ might even get some of your nice neighbours to join in for an impromptu dinner. To serve, how about a tablerunner on the dining table? The Village Tablerunner is based on traditional Adire fabric from West Africa.