Marinade- Combine all the dry ingredients in a large bowl. In a separate bowl, combine all the wet ingredients. Then slowly pour and whisk the wet ingredients into the dry mix. Once it’s all combined, stir in the Habaneros, shallots, onions, and garlic. Add the chicken and coat well with the marinade. Cover the bowl and leave to marinate in the fridge for at least an hour.
Almond puree- soak the bread in water until it becomes soft. Squeeze out the excess water and put the bread in a food processor with the almond meal, oil, lemon juice and zest, garlic and a good pinch of sea salt. Process the mix to form a paste. If needed, add some warm water to achieve a nice puree consistency.
To cook the chicken- take it out of the fridge and bring a grill or barbecue to a medium heat. Place the marylands on the grill and cook for about 6 minutes on each side, constantly brushing on the marinade while cooking. When the meat has lost all its pinkness it is cooked, remove from the heat and set aside.
Heat a medium saucepan on high and bring the remaining marinade to the boil. Turn to down to a simmer reduce for about 5 minutes or until you have a rich dipping sauce.
To serve- smear the almond puree onto a serving large plate. Place the chicken marylands on top and garnish with the dipping sauce, coriander and toasted almond flakes.
6 chicken marylands
toasted almond flakes and coriander to garnish
1 tablespoon allspice, ground
1 tablespoons dried thyme
1 ½ teaspoons cayenne pepper
1 ½ teaspoons black pepper, ground
1 ½ teaspoons sage, ground
¾ teaspoon nutmeg
¾ teaspoon cinnamon, ground
1 tablespoon brown sugar
¼ cup olive oil
¼ cup soy sauce
¾ cup white vinegar
½ cup orange juice
juice of 1 lime
1 habanero pepper, seeded and finely chopped
3 shallot sprigs, finely chopped
1 medium white onion, finely chopped
10 garlic cloves, crushed
3 pieces of old bread, crust removed
1 cup almond meal
5 cloves of roasted garlic
¼ cup olive oil
juice and zest of 1 lemon