OLAWOORE FARMS LTD

ROAST CHICKEN

Ingredients

• 40 g (1.4oz) Honey spread

• 110 g (3.9oz) Chorizo, finely chopped

• 100 g (3.5oz) White breadcrumbs

• 1 Chicken (1.5-2.25kg or 3lb 5oz-5lb)

• 2 tbsp Thyme, chopped

• 1 tbsp Olive oil

• 1 Onion, peeled and chopped

• 1 Clove of garlic, peeled and finely chopped

• 1 pinch Sea salt

• 1 pinch Freshly ground black pepper

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Step-by-step

1. Pre-heat the oven to 180°C/350°F/Gas mark 4.

2. First make the stuffing, melt 25g of the honey spread in a saucepan with the olive oil, then add the onion, garlic and chorizo, cover with a lid and cook on a low hear for 8-10 minutes or until the onions are soft but not browned.

3. Take off the heat, then stir in the thyme and breadcrumbs. Season to taste with salt and pepper then allow to cool.

4. Spoon the cooled stuffing into the chicken cavity and place the chicken in a roasting tin. Smear the remaining honey spread over the skin of the chicken and sprinkle with some salt and pepper.

5. Place in the oven and roast for about 1 hour and 30-45 minutes (allowing about 20 minutes per 450g/1 lb), until cooked, basting occasionally. if it begins to look quite dark while cooking, cover with some foil.

6. To check whether the chicken is fully cooked, stick a skewer into the thigh with a spoon placed underneath to catch the juices, the juices should run clear. Also the legs should feel quite loose on the bird.

7. When cooked, transfer the chicken to a serving plate and leave to rest, covered with foil and in the oven at the lowest temperature. This will keep the chicken warm while you make the gravy or sauce,

8. Spoon the stuffing out of the chicken into a serving bowl or onto a plate. Carve the chicken and serve.

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CHICKEN SUYA​

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Ingredients

• 1 pound boneless, skinless chicken breasts

• 2 tablespoons canola oil

• Zest and juice of 1 large lime, plus additional for serving

• 1 tablespoon chili powder

• 1 1/2 teaspoons ground cumin

• 1 clove garlic, chopped

• 1 jalapeño, chopped (remove seeds and membrane if sensitive to spice)

• 1/2 teaspoon kosher salt

• 1 large red bell pepper

• 1 large green bell pepper

• 1 large red onion

• Fresh cilantro, for serving

• Salsa, sour cream (or plain yogurt), and guacamole, optional for serving

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Step-by-step

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1. Cut the chicken into bite-sized pieces. Place in a zip-top bag.

2. In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.

3. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.

4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.