Makes 6 portions
1 kg boneless chicken thigh, tenderised
¼ tsp spicy smoked paprika
¼ tsp ground cinnamon
50ml Barker’s Professional Yuzu Citrus Dressing
3 garlic cloves, finely chopped
50ml extra virgin olive oil
350g firm apples, peeled and finely diced
7g root ginger, peeled and grated
65ml Barker’s Professional Yuzu Citrus Dressing
2 limes, one zested and both juiced
25g crystallised ginger, finely diced
40ml ginger syrup
3g sea salt flakes
20g jamon slices, baked until crisp
3 sprigs rosemary, leaves stripped and fried
Marinate all chicken ingredients in a covered bowl overnight in the refrigerator.
For the Salsa, in a mixing bowl, toss all salsa ingredients EXCEPT the rosemary and jamon.
Heat a barbecue and cook the chicken until just done. The chicken must be juicy. Slice and lay onto a plate. Spoon over the salsa.
To make the jamon chards, line a baking sheet with non stick paper, lay down the jamon slices, cover with another sheet and a tray. Place into a preheated 175°C oven for 20 minutes.
Remove the tray and paper, the jamon should be crisp. Cool on absorbent paper.
Stand the jamon up in the salsa and scatter over the rosemary.