Chicken with hibiscus leaves

Directions

1. Clean and wash the chicken then cut in half along the breastbone and backbone.

2. Arrange the chicken halves in a large pan and pour over enough water to cover.

3. Season to taste with salt and bring to a boil.

4. Continue cooking until the water has almost completely evaporated away.

5. When the chicken is done, place on your barbecue and grill over hot coals until nicely coloured all over (about 20 minutes per side).

6. In the meantime, coarsely shred the hibiscus leaves.

7. Place in a pan, add the whole green chillies, just barely cover with water and bring to a boil.

8. Cover and continue boiling for about 20 minutes, or until tender.

9. Drain the leaves (reserve the cooking liquid) and transfer to a mortar.

10. Pound the leaves to a paste with the lemon juice then add enough of the chillies to heat the sauce to your liking and pound these in.

11. Work in enough of the leaf cooking liquid to give a thick paste. Season to taste with salt.

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