Butterflied Jerk Chicken with Pineapple Jalapeno Salsa

• 1 Lilydale Free Range Whole Chicken, butterflied*
• 2 tbs Australian Extra Virgin Olive Oil

Jerk Seasoning

• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 2 tsp chili powder
• 2 tsp allspice
• 1tbs dried oregano leaves
• 1  tbs white sugar
• 1 tbs salt
• 2 tbs garlic powder

Pineapple Jalapeno Salsa

• Sea salt, to taste
• 1/2 cup coriander leaves, finely chopped
• 1 tbs Australian extra virgin olive oil
• 2 jalapeno chili, seeds and membrane removed, diced
• 1 whole fresh* pineapple, peeled and cored and cut into small pieces

Kale Callaloo

• Sea salt, to taste.
• 1/4 cup coconut milk
• 1/2  bunch kale, washed, stems removed and roughly chopped
• 1 small red capsicum, diced
• 2 birds eye chili, finely chopped
• 2 cloves garlic, crushed
• 1 medium brown onion, diced
• 1 tbs Australian Extra Virgin Olive Oil

Yellow Rice

• 1/4 cup sultanas
• 1/2 tsp turmeric powder
• 1.5 cups jasmine rice

Hot Sauce*

• 2 tbs rice wine vinegar
• 1 tbs sugar
• 1/2 tbs sea salt
• 2 ripe peach, skin removed, chopped
• 1/2 tsp cumin seeds
• 1/2 tbs  coriander seeds
• 2 cloves garlic, roughly chopped
• 10 jalapenos, sliced*
• 1/2 tbs grape seed oil

Garnish

• Lime wedges, to serve
• Coriander sprigs, to serve