1 Scotch bonnet chilli (deseeded)
10²µ/â…“o³ú long red or green chilli, finely chopped
10²µ/â…“o³ú ground coriander
3 garlic cloves
2.5cm/1in piece fresh root ginger, peeled
20g/¾oz fresh root ginger, grated
2 spring onions, trimmed and cut into 4 pieces
1 tsp freshly picked thyme leaves
50g/1¾oz fresh thyme, leaves picked
200g/7oz tamarind and chilli barbecue sauce (from above)
100g/3½oz block of seedless tamarind paste (loosened with 100ml/3½fl oz boiling water)
1 tsp yeast extract
10²µ/â…“o³ú ground allspice
salt and black pepper
100g/3½oz dark brown sugar
10²µ/â…“o³ú ground cumin
10²µ/â…“o³ú paprika
1 tbsp rapeseed or vegetable oil
1 tbsp rapeseed oil
1 tbsp soy sauce
10²µ/â…“o³ú ground turmeric
16 skin-on chicken thighs (cleaned, deboned and skin scored)
250ml/9fl oz pineapple juice