Crispy chicken skin nachos with jalapeno and avocado salsa

SERVES: 2

PREP: 30 minutes COOK: 35 minutes

Ingredients

1.8kg whole chicken

15g (1/3 cup) parmesan, finely grated

175g pkt Tasty Cheese CC’S Creme fraiche, to serve

Lemon wedges, to serve JALAPENO, CORN AND AVOCADO SALSA:

2 corncobs, husks and silk removed

1 avocado, finely chopped 1 small red onion, finely chopped

35g (¼ cup) pickled jalapeno chillies, sliced

1 lemon, rind finely grated, juiced

½ cup chopped fresh coriander

Method

1. Preheat oven to 150C/130C fanforced. Run your fingers under the skin of the top of the chicken to loosen it. Remove the chicken skin from the chicken and cut into large triangles. Place the chicken skin on a baking tray lined with baking paper. Season well with salt. Top with another piece of baking paper and another baking tray. Bake for 20 minutes. Remove from oven. Remove top tray. Sprinkle parmesan over chicken skin. Bake for 10–15 minutes or until crisp.

2. Meanwhile, to make the salsa, preheat a barbecue grill or chargrill pan over medium-high heat. Spray corn with olive oil and barbecue for 10 minutes or until tender. Transfer to a plate for 5 minutes to cool slightly. Cut the corn from cobs. Place in a bowl. Add the remaining ingredients and toss to combine. Season with salt.

3. Place 25g of the corn chips in a food processor and process until finely crushed.

4. Arrange the remaining corn chips on a serving platter. Top with the crispy chicken skin and salsa. Sprinkle with the ground corn chips. Add a dollop of creme fraiche and serve with lemon wedges.

Recipe by Matt Preston and Michelle Southan Photo by Brett Stevens