Tamarind-glazed chicken, apple and feta salad

Sweet meets savoury in tamarind-glazed chicken, apple and feta salad. Photo / Ian Jones

Serves four

2 chicken Maryland cuts (thigh with drumstick)
2 cups orange juice
1/2 cup tamarind paste
2 sticks celery, peeled and cut into batons
2 jazz apples, cut into batons
16 Brazil nuts, smashed in a pestle and mortar
6 tbsp avocado oil
200g goats' feta cheese, in nuggets
Bunch watercress, thick stems removed

In a saucepan, whisk together the orange juice and tamarind over medium heat for seven minutes. Dip the chicken into the glaze and place on to a tinfoil-lined tray, spooning over a little more glaze.

Roast in a preheated 170C oven for 35 minutes, or until cooked.

In a mixing bowl, toss together the celery, apples, nuts and avocado oil with a little milled pepper.

Strip the chicken from the bone, toss into the salad with the feta and watercress and spoon on to a plate with the chicken oven juices drizzled over the top. Garnish with dehydrated apple slices dipped in lemon sugar syrup.