The sight of chickens cooking on a rotisserie is a common one on the busy highways of Kuala Lumpur and, as I kept seeing them, I was keen to get to the bottom of their lovely burnished colour and incredible spicy aroma. If you’ve ever travelled in Malaysia (or Indonesia) you’ll know the locals go crazy for grilled and roasted chicken and they do it so well that it’s often one of the best things you’ll eat when you visit. This is a particularly popular dish to eat during Ramadan, although it’s around all year long, and you’ll find different versions of it in every Malaysian state. The chickens are actually cooked twice – the first time by simmering them in a sweet, spicy, coconutty braising liquid and the second by roasting. By the time they’re finished, they’re unbelievably juicy and succulent and infused with gorgeous flavours. You might have a rotisserie set-up at home, but if you don’t, you can roast the chicken very successfully in the oven. Just remember to rest your cooked bird for 15 minutes before carving it as this allows all the juices to settle back into the meat.