As fans of French cooking [not me] know, it is possible to stuff a chicken with cloves of garlic and have a [supposedly] sumptuous roast out of it. This prompts the enquiry as to if it is possible to either stuff or spike a chicken, with a suitable chile style pepper [not a tomatillo please] to have a dish unlikely to blow London off the face of the Earth ? [through taste or aftershocks] Andrew Healy