Mike Reid served up a tasty marinated spatchcock chicken with kiwi hot sauce on Saturday Kitchen.<\/p>\n
The ingredients for the chicken are: 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, \u00bd lime, juice only, 1 bay leaf, 50g caster sugar, 50ml rice vinegar and 1 medium free-range chicken, spatchcocked.<\/p>\n
For the kiwi hot sauce: 2 ripe kiwi fruits, peeled and cut in half, 4 spring onions, green parts only, 1 fresh jalape\u00f1o or green chilli, seeds removed and chopped, 30g fresh coriander, chopped, 2 limes, juice only, 2 tbsp chipotle sauce, salt and freshly ground black pepper.<\/p>\n
For the radicchio salad: 2 heads small\u2013medium radicchio, cut into wedges, 2 tbsp pear vinegar (or apple cider vinegar), 1 tbsp honey (Manuka if possible), 1 banana shallot, finely chopped, 150ml 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.<\/p>\n