1  Free range Chicken, jointed into 8 to 10 pieces

3  Lemons cut into 6

4 Long red chillies (more if you like it hot)

2 Red onions cut into thick slices

4 Cloves garlic roughly chopped

1 Knob ginger, grated

½ Bunch parsley, chopped

½ Bunch coriander, chopped

¼ Cup Sherry vinegar (or any sweet vinegar)

Salt & pepper

To serve

½ bunch coriander

½ bunch parsley

3 spring onions

2 lemons

extra-virgin olive oil

1 long red chilli