Method:

• In a bowl, combine amasi and chicken spice, or ½ stock cube if using.
• Mix until the chicken spice is incorporated.
• Add the chicken pieces to the amasi and evenly coat.
• Marinade for 2 hours, and a minimum of 30 minutes.
• Remove chicken from marinade, shake off any excess marinade, but keep the amasi for basting.
• Over a medium hot fire, place chicken bone side down. Cook for 12 minutes (if possible covered). Turn chicken, baste, and cook for a further 8 minutes.
• (to test if the fire is ready; hold your hand above the coals for 5 - 8 seconds, if you have to pull your hand away sooner, the fire is too hot.)
• While the chicken is cooking, make your tomato relish. In a cast iron pan over the fire, or on a stove, add oil to the pan, and gently fry onions for 8 minutes, until golden in colour.
• Add your chopped tomatoes, sugar, salt and grated carrots and let simmer for about 2 minutes.
• Lightly char bread over the fire.
• To serve, add a dollop of the relish to bread and top off with chicken.