Tamarind-glazed chicken, apple and feta salad
( SERVES 4 )

NZ Herald 4/5/2010

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2	Chicken thighs, with drumstick
2 cups	Freshly squeezed orange juice
½ cup	Tamarind paste
2 stalks	Celery, peeled and cut into batons
2	Apples, cut into batons
16	Brazil nuts, smashed in a pestle and mortar
6 tbsp	Avocado oil
200 g	Feta cheese, in nuggets
1 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.