• 8 chicken thighs, skinned but left on the bone
• ¼ small onion, chopped
• 3 cm fresh ginger, sliced
• ⅛ red pepper, roughly chopped
• 100 g tinned pineapple in syrup, drained
• ⅛ Naga chilli
• 2 tablespoons distilled white vinegar
• 2 tablespoons brown sugar
• 1½ teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon mixed spice
• ½ teaspoon nigella seeds

Lightly score each piece of chicken three or four times. This helps it to absorb the flavour of the marinade. Place the chicken pieces in a bowl. Put the chopped onion, ginger, red pepper, pineapple and Naga chilli into a blender. Be very careful when handling the chilli - hold it by the stem to chop or use gloves so you don’t make direct contact. Blend until almost smooth but be careful not to overdo it as it will turn into juice. Pour the mixture onto the chicken, then add the vinegar, brown sugar, salt, pepper, mixed spice and nigella seeds. Mix well and set aside for 30 minutes at room temperature, or overnight in the fridge.

Preheat your oven to 220°C (200°C fan) 15 minutes before you’re ready to cook your chicken. Roast for 30 to 40 minutes until golden, turning once halfway and then again five minutes before you take the chicken out. Try serving with masala fries (page XX) for an Asian-inspired chicken and chips!