1 Scotch bonnet chilli (deseeded)
10驳/鈪搊锄 long red or green chilli, finely chopped
10驳/鈪搊锄 ground coriander
3 garlic cloves
2.5cm/1in piece fresh root ginger, peeled
20g/戮oz fresh root ginger, grated
2 spring onions, trimmed and cut into 4 pieces
1 tsp freshly picked thyme leaves
50g/1戮oz fresh thyme, leaves picked
200g/7oz tamarind and chilli barbecue sauce (from above)
100g/3陆oz block of seedless tamarind paste (loosened with 100ml/3陆fl oz boiling water)
1 tsp yeast extract
10驳/鈪搊锄 ground allspice
salt and black pepper
100g/3陆oz dark brown sugar
10驳/鈪搊锄 ground cumin
10驳/鈪搊锄 paprika
1 tbsp rapeseed or vegetable oil
1 tbsp rapeseed oil
1 tbsp soy sauce
10驳/鈪搊锄 ground turmeric
16 skin-on chicken thighs (cleaned, deboned and skin scored)
250ml/9fl oz pineapple juice