Hickory Smoked Chicken

Coarsely crush peppercorns and fennel in a pestle and mortar. Place in large bowl or saucepan with water, herbs, chilli, garlic, salt and sugar. Stir briefly to dissolve sugar and salt.

Place chicken in brine solution for at least 6 hours or overnight, turning occasionally.

Place dampened hickory chips on back of barbecue. Allow to heat up and start smoking.

Remove chicken from brine; rinse - pat dry; rub with olive oil. Place chicken on rack at back of barbecue above hickory chips for 1 - 1½ hours or until juices run clear when tested with a skewer.

Meanwhile, boil potatoes until just tender, slice thickly. Combine in a large bowl with onions, olive oil to coat and salt and pepper.

Heat the flat plate of the barbeque.. Place potato mixture onto flat-plate; cook, tossing occasionally until tender and crisped, 3-5 minutes.

Return cooked potato mixture to bowl; toss with flat-leaf parsley, mustard, vinegar and salt and pepper to serve.

Cut chicken into pieces to serve. Serve with potato salad and baby salad leaves as desired.