Half / quarter 2 bell peppers and remove the core, then place skin side up on a baking tray and roast at 240c until skin is blistered and 80% black.

Remove and put in an air tight bag for 15 mins to steam in own heat, then remove and peel and discard the black skins.

Add roasted pepper flesh to a blender with 5-6 garlic cloves, 8-12 Birds Eye chillies (adjust based on heat preference), 2tbsp olive oil, juice of 1 lemon, 1tbsp smoked paprika, 1tbsp oregano, 1tsp salt, 0.5tsp pepper and blend until smooth.

Score 6-8 chicken legs deeply and then toss in your peri peri sauce until well coated.

Allow to marinade in the fridge for as long as you have patience, ideally between 2-24 hours.

Add chicken to a large baking tray, skin side up and then roast at 190c for 45 minutes until cooked through and starting to ‘char’.

Remove and baste in own juices before serving.

Wash 1 large cup of rice and soak in water for 30 minutes before cooking.

In a pan with ghee / oil, fry 1 diced brown onion, 1 diced red onion and 1 diced sweet pepper until soft.

Add 3-4 finely chopped garlic cloves and 2-4 chopped Birds Eye chillies and fry for further 1 min.

Add 1.5tbsp paprika, 1tbsp oregano, 1tsp turmeric, 1tsp salt, 0.5tsp pepper and 2tbsp tomato puree and saute for 1 minute.

Drain your soaked rice and add to the pan, mixing to coat in the seasoning / tomato.

Add 1.5 large cups (1.5:1 ratio) of chicken stock and bring to boil, then from point of boiling simmer for 9 minutes on a low-medium heat.

After 9 mins switch off heat but leave rice covered to steam for a further 15 minutes.

Before serving, add a handful of chopped fresh parsley and fluff up.