This Kuantan chicken is one of our favourite ways to barbecue or bake chicken. The spices are rich and the dipping sauce is sweet and sour. You may want to make two versions of the sauce - one mild and one packed with chopped chillies - to cater for all tastes. serves 4-6

1 packet East Coast spice blend

4 chicken breasts, cut into large pieces (about 3 per breast)
4 cloves garlic, crushed
4 birds eye chillies, finely chopped
Handful coriander stems, finely chopped
2 tbsp vegetable oil
Dipping sauce:
2 cloves garlic, crushed
125ml white vinegar
2 tbsp brown sugar
1 birds eye chilli (optional)

Mix the spices with the oil, garlic, chillies and coriander and smother the chicken pieces. Marinate overnight.
Place the sauce ingredients in a small pan and simmer until the sugar is dissolved. Leave to cool.
Either barbeque the chicken or bake, covered in foil, in a medium oven (180 c) for 25 minutes.
Serve the sauce in individual bowls for dipping the chicken pieces.