You don't have to necessarily use a whole jointed chicken for this dish. If you have a preference, use just thighs, for example, or use a combination of bone-in thighs and drumsticks with boneless breasts.
This was excellent - and easy. One of those recipes where absolute precision in terms of ingredient quantities is not essential, I think. Also, I substituted butter and olive oil for margarine; I have no idea if this made a difference, but certainly the dish tasted very good. Furthermore, I could not leave it overnight, so a few hours had to suffice - though I would imagine allowing the full maturation period would have produced a greater depth of flavour. The gentle spiciness and slight sweetness meant the dish won the approval of younger consumers ! - 21 Dec 2016