IN ADVANCE

Cut the chicken thighs into cubes of about 3 centimetres.

For the marinade, grind the cloves and cubeb in a mortar, and mix with the turmeric. Peel and finely grate the ginger root. Halve the chilli pepper, remove the stalk and the seeds, and finely chop the flesh. Peel and finely chop the garlic. Crush the lemongrass stalk with the back of the blade of your knife. Mix all the ingredients for the marinade.

Mix the marinade and the chicken, and leave covered to marinate in the fridge overnight.

METHOD

Light the charcoal in the Big Green Egg, and heat, with the Stainless Steel Grid, to a temperature of 220°C.

Meanwhile, for the glaze, halve the chilli, remove the stem and seeds and finely chop the flesh. Scoop out the flesh from the wedges of pickled lemon, throw it away, and chop the lemon peel as finely as possible. Peel the fresh ginger and grate finely. Bring all the ingredients for the glaze to the boil. Turn the heat down low and allow to simmer for approx. 5 minutes.

Place the Cast Iron Skillet on the grid. Dump the chicken into a colander and drain. Add the chicken to the skillet and cook for 10-12 minutes all around until golden brown; stir occasionally, closing the lid of the EGG after each action.

Deglaze the chicken with the glaze and cook for 4-5 minutes until caramelised.

Remove the skillet from the EGG and carefully thread the hot chicken onto 16 wooden skewers. Alternatively, you can let the chicken cool slightly and reheat it in the EGG after you have threaded it onto the skewers. Arrange the chicken skewers in a dish and sprinkle with Ghoa Cress or small coriander leaves to taste.