Ingredients
- 1 Lilydale Free Range Whole Chicken, butterflied*
- 2 tbs Australian Extra Virgin Olive Oil
Jerk Seasoning
- 2 tbs garlic powder
- 1 tbs salt
- 1 tbs white sugar
- 1tbs dried oregano leaves
- 2 tsp allspice
- 2 tsp chili powder
- 1 tsp ground black pepper
- 1 tsp ground cinnamon
- 1 tsp ground cloves
Pineapple Jalapeno Salsa
- 1 whole fresh* pineapple, peeled and cored and cut into small pieces
- 2 jalapeno chili, seeds and membrane removed, diced
- 1 tbs Australian extra virgin olive oil
- 1/2 cup coriander leaves, finely chopped
- Sea salt, to taste
Kale Callaloo
- 1 tbs Australian Extra Virgin Olive Oil
- 1 medium brown onion, diced
- 2 cloves garlic, crushed
- 2 birds eye chili, finely chopped
- 1 small red capsicum, diced
- 1/2 bunch kale, washed, stems removed and roughly chopped
- 1/4 cup coconut milk
- Sea salt, to taste.
Yellow Rice
- 1.5 cups jasmine rice
- 1/2 tsp turmeric powder
- 1/4 cup sultanas
Hot Sauce*
- 1/2 tbs grape seed oil
- 10 jalapenos, sliced*
- 2 cloves garlic, roughly chopped
- 1/2 tbs coriander seeds
- 1/2 tsp cumin seeds
- 2 ripe peach, skin removed, chopped
- 1/2 tbs sea salt
- 1 tbs sugar
- 2 tbs rice wine vinegar
Garnish
- Coriander sprigs, to serve
- Lime wedges, to serve