• 6 bird's eye or long red chillies (depending on how much heat you want; the little ones will be hotter)

• 100ml extra virgin olive oil

• 1.6kg-1.8kg chicken, cut into 10 pieces (thighs and drumsticks separated and breasts cut in three) or 8 chicken chops

• salt flakes and freshly ground black pepper

• 1 brown onion, finely diced

• 5 garlic cloves, finely diced

• 1 tbsp cumin seeds

• 200ml white wine

• 100g stale sourdough, roughly torn into pieces

• 2 strips of lemon rind

• ½ bunch of coriander, roughly chopped

For the sauce

• 4 ripe tomatoes, quartered

• 1 red capsicum, cored and roughly chopped

• 3 tbsp toasted almonds

• 2 tbsp adobo sauce

• 1½ tbsp hot sauce/chilli sauce

• 25ml sherry vinegar

• 1½ tbsp brown sugar

• 2 tbsp caper or pickle brine (omit if not to hand)

• 1 tbsp ground coriander

• 2 tsp ground cumin

• 2 tsp mustard powder

• 2 tsp smoky sweet paprika

• ½ tsp ground cayenne