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Grilled lamb sausage and sweet pepper with hot pepper sauce

30 minutes

Chicken and avocado quesadilla

15 minutes

Gnocchi with steamed pear, asparagus and radish

10 minutes

Beef recipes

Flat-roasted organic chicken on sweet potatoes

1 hour

Muffin recipes

Roasted asparagus and Chevin tarts

12 minutes

Japanese-style broth with smoked pork and sansho

3 hours

Freerange steak with cognac and green pepper cream

10-15 minutes

Corn recipes

Slow-roasted organic chicken, mango and corn salad

1½ hours

Slow-roasted organic chicken, mango and corn salad

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1½ hours

Ingredients

1 organic chicken
sea-salt flakes and freshly ground black pepper
1 organic onion, thinly sliced
3 cloves organic garlic, crushed
a handful of organic thyme
125 g dried organic mango or 1 fresh organic mango, plus extra to garnish with
2 cups organic mango juice
½ cup organic Chardonnay
organic avocado oil

For serving:

2 cups organic corn kernels, steamed
1 x 150 g packet organic baby spinach leaves

Method

Preheat the oven to 160°C.
Remove the backbone from the chicken (freeze to use for broth). Flatten the chicken by giving it a good thump. Remove any visible fat, dry the chicken well and season.
Line a roasting pan with baking paper. Add a layer of onion, then garlic, thyme and some seasoning. Add the mango, dried or fresh, and place the flattened chicken on top. Pour the mango juice and wine over.
Drizzle avocado oil onto the skin of the chicken. Roast for 1½ hours until very tender and nicely browned. Allow to cool to room temperature.
Shred the chicken, discarding the bones. Strain the pan juices and blend with 60ml (¼ cup) avocado oil. Check seasoning, then mix with the shredded chicken.
Turn onto a platter. Add sliced (cooked or fresh) mango, steamed corn and spinach leaves.

Per serving: 2 275.5kJ, 51.8g protein, 17.6g fat, 38.3g carbs

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Slow-roasted organic chicken, mango and corn salad

Ingredients

Method