Sam and Sam Clark’s piri piri chicken

Serves 4

• 200g white wine
• 4 dried red chillies
• 2 tsp freshly ground coriander
• 8 fresh bay leaves
• 2 Romano peppersor small bell peppers
• 4 red chillies
• 1 cloves garlic
• 0.5 tsp dried oregano
• 0.5 tsp sugar
• 4 tbsp olive oil
• 12 organic
• 4 tbsp very reduced chicken stock

Step 1
Place a saucepan over a high heat and add the wine, vinegar, dried chillies, coriander and bay leaves.

Step 2
Boil until the liquid has reduced by half.

Step 3
Turn off the heat and let the flavours infuse.

Step 4
Next blister the peppers and fresh chillies under a hot grill or over a barbecue or gas flame until the skin is black.

Step 5
When cool enough, peel off the skin and deseed.

Step 6
Combine with the wine reduction and all the remaining ingredients except for the chicken and chicken stock.

Step 7
Blitz in a food processor or liquidiser or with a hand-held blender until smooth.

Step 8
Season.

Step 9
Trim and score (or prick) the drumsticks or wings, on each side, to help the marinade penetrate beneath the skin.

Step 10
Coat the chicken with 8 tablespoons of the piri piri sauce.

Step 11
Marinate in the fridge for 3-4 hours or overnight.

Step 12
When you are ready to eat, turn on the grill to a low to medium heat or, preferably, use a barbecue.

Step 13
Grill the chicken on all sides until light brown and slightly crisp.

Step 14
If the meat seems cooked through before it is crisp, turn up the grill a little.

Step 15
You can either serve the chicken with extra piri piri on the side or add it to the reduced chicken stock, if using, and spoon over this spicy gravy.

Step 16
Click here to order it for £20.80 from the Guardian Bookshop.