Marinated spatchcock chicken with kiwi hot sauce recipe
 This roast chicken recipe is served with a hot sauce made from kiwi fruit, lime and chipotle sauce. 1 overripe mango, peeled, stone removed and flesh chopped1 banana shallot, roughly chopped1 garlic clove, thinly sliced1 red Scotch bonnet chilli, chopped½ lime, juice only1 bay leaf50g/1¾oz caster sugar50ml/2fl oz rice vinegar 1 medium free-range chicken, spatchcocked 1 overripe mango, peeled, stone removed and flesh chopped 1 banana shallot, roughly chopped 1 garlic clove, thinly sliced 1 red Scotch bonnet chilli, chopped ½ lime, juice only 1 bay leaf 50g/1¾oz caster sugar 50ml/2fl oz rice vinegar 1 medium free-range chicken, spatchcocked 2 ripe kiwi fruits, peeled and cut in half4 spring onions, green parts only1 fresh jalapeño or green chilli, seeds removed and chopped30g/1oz fresh coriander, chopped2 limes, juice only2 tbsp chipotle saucesalt and freshly ground black pepper 2 ripe kiwi fruits, peeled and cut in half 4 spring onions, green parts only 1 fresh jalapeño or green chilli, seeds removed and chopped 30g/1oz fresh coriander, chopped 2 limes, juice only 2 tbsp chipotle sauce salt and freshly ground black pepper 2 heads small–medium radicchio, cut into wedges2 tbsp pear vinegar (or apple cider vinegar)1 tbsp honey (Manuka if possible)1 banana shallot, finely chopped150ml/5fl oz good-quality olive oil 1 tbsp snipped fresh chives1 nashi pear, spiralised on a Japanese spiraliser or cut into ribbons with a mandolin or sharp knifesalt and freshly ground black pepper 2 heads small–medium radicchio, cut into wedges 2 tbsp pear vinegar (or apple cider vinegar) 1 tbsp honey (Manuka if possible) 1 banana shallot, finely chopped 150ml/5fl oz good-quality olive oil 1 tbsp snipped fresh chives 1 nashi pear, spiralised on a Japanese spiraliser or cut into ribbons with a mandolin or sharp knife salt and freshly ground black pepper Method To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. Serve the chicken with the hot sauce and salad on the side. To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. Serve the chicken with the hot sauce and salad on the side. Serve the chicken with the hot sauce and salad on the side.