500g/1lb 2oz carrots, peeled and grated or julienned into long strips
1 tsp fine sea salt
1 tbsp caster sugar
1 tbsp red wine vinegar
2 large garlic cloves, crushed
2 tbsp sunflower oil
½ onion, thinly sliced
1 tsp fennel seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
½-¼ tsp cayenne pepper, or to taste
To make the barbecued chicken, place the oil, coriander, parsley, kefir or yoghurt, honey and piri piri sauce into a food processor and blend until smooth. Season the marinade to taste with salt and pepper and mix well.
Pour the marinade into a large bowl, add the chicken and coat the chicken well, then cover with cling film and place in the fridge for at least 2 hours, preferably overnight.
To make the Korean carrots, mix the carrots with the salt in a ceramic or glass bowl and leave to stand for an hour or so at room temperature. After an hour, add the sugar, vinegar and garlic and mix well.
Heat the sunflower oil in a frying pan, add the onion, ground fennel and coriander seeds and cayenne and cook for about 15 minutes over a low-medium heat, until soft and slightly caramelised. Remove from the heat and cool.
Add the onion to the carrots and mix well. Pour into a sterilised jar and place in the fridge, where they will keep for up to a month.
To cook the chicken, preheat the barbecue, carefully place the chicken pieces on the grill and cook for 10–15 minutes on each side, turning regularly to avoid burning them. The chicken is cooked when the juices run clear. Serve with the carrots on the side.