Chicken marinaded in yoghurt and spices overnight.

I banked the charcoal at one end of the drum barbecue to give different temperature zones and started the chicken over indirect heat - until the temp was approaching 70'C - then moved over the embers to finish over direct heat.

Served with a pilau rice:

a kachumber salad with pomegranate seeds:

a mango, spinach, and grated mooli salad:

and a fiery green chilli sauce: