Method:

1. Prepare the chicken necks by rinsing them under cold water and patting them dry with paper towels. Season with salt and pepper.
2. Heat the olive oil in a large pot.  Add the chicken necks in batches, searing them on all sides until golden brown. Remove the seared necks and set them aside.
3. In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the crushed garlic and cook for another 1-2 minutes until fragrant.
4. Stir in the tomato paste, paprika, ground coriander, ground cumin, peri-peri spice blend, and bay leaf. Cook for another 1-2 minutes.
5. Pour in the beer, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
6. Return the seared chicken necks to the pot. Add the chicken stock, chopped tomatoes, chutney, soy sauce, and brown sugar, ensuring the necks are mostly submerged in liquid.
7. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the chicken necks are tender and the flavours have melded together.
8. Taste and adjust the seasoning with additional salt, pepper, and peri-peri spice if necessary.
9. Remove the bay leaf before serving. Garnish with chopped fresh parsley or coriander.
10. Serve with fresh dombolo.