SPICED MARMALADE ROASTED CHICKEN TACOS

Feeds: 4-6 Preparation: 10-15 minutes Cooking: 50 minutes-1 hour INGREDIENTS

4 tbsp salted butter, at room temperature 2 tbsp marmalade ½ red chilli Sprinkle of sea salt flakes 1 medium or large chicken (around 1.5kg-1.8kg) ½ orange For the marmalade drizzle: 2 tsp marmalade 1 red chilli, finely diced Several glugs of sesame oil Drizzle of maple syrup For the rocket and cabbage slaw: 1 generous handful of rocket ⅔ white cabbage/pointed spring cabbage, finely sliced/shredded Generous sprinkle of white pepper Generous glug of malt vinegar For the garlic mayonnaise: 4 heaped tbsp mayonnaise 2 cloves of garlic, minced Sprinkle of sea salt flakes 8-12 corn tortillas

INSTRUCTIONS

1 Preheat your oven to 190°C/fan 170°C/gas Mark 5. Combine the butter, marmalade, chilli and sea salt flakes, then spread underneath the skin of the chicken. Place the orange half in the cavity of the bird, squeezing it a little. Place the chicken on a baking tray, cover with foil and roast for 30 minutes. Remove the foil and continue to roast for about 25-30 minutes or until the juices run clear when the skin is pierced around the thigh. Remove from oven and allow to rest for at least 10 minutes. Reduce the oven to 160°C/fan 140°C/gas Mark 3.

2 For the marmalade drizzle, combine all the ingredients and adjust the spice to your preference.

3 Combine all the slaw ingredients, except the vinegar, and thoroughly mix. Add the vinegar just before serving, to retain the crunch. 4 Combine the garlic mayonnaise. 5 Wrap the tortillas in foil and warm through in the oven or griddle on a piping hot skillet.

6 Serve on one large platter (as pictured) and let everyone dive in and build their own tacos.