PAPAYA

SHREDDED CHILLI GINGER CHICKEN AND PAPAYA SALAD

Pork or lamb would also work very well in this ying–yang combination of hot, sweet, spicy ingredients. And don’t shy away from using the green peppercorns. They are the unripe berries of black pepper and have a mild and fresh flavour. By comparison, papaya seeds are quite pungent and, if liked, toss some into this salad to give a kick of heat.

PREPARATION TIME: 25 minutes | COOKING TIME: 35 minutes | SERVES: 6

² /₃ cup (170 ml/5½ fl oz) vegetable oil

1 teaspoon crushed red chilli

3 tablespoons finely grated ginger

3 garlic cloves, crushed

zested strips from 1 orange

1 tablespoon sesame oil

2 teaspoons Chinese five-spice

¹ /₃ cup (80 ml/2½ fl oz) lemon juice

6 skinless chicken marylands (thigh with drumstick attached) (about 1.3 kg/3 lb)

1 large shallot, finely chopped

1 tablespoon drained green peppercorns

sea salt flakes and freshly ground pepper

1 large papaya (about 1 kg/2 lb 4 oz), peeled, deseeded and cut into wedges

375 g (13 oz) mixed peppery salad greens (watercress, rocket (arugula) or mizuna)

1 handful mint leaves, torn

1 handful Thai or sweet basil leaves, torn

Put half the vegetable oil, chilli, one-third of the ginger, garlic, orange zest, sesame oil, Chinese five-spice and one-third of the lemon juice in a large bowl and mix well.

Wipe the chicken with kitchen paper and put into the bowl. Turn to coat, then cover with plastic wrap and refrigerate for at least 4 hours.

In a small bowl, whisk the remaining oil, lemon juice and ginger, with the shallot and peppercorns, adding salt and pepper to taste.

Preheat the oven to 180°C/350°F (fan 160°C/315°F). Line a baking tray with baking paper.

Drain the chicken pieces, retaining the marinade, and arrange them on the prepared oven tray. Roast for 40–45 minutes, turning frequently, until golden and cooked through. To check, insert a fine skewer into the thickest part of the chicken and if the juices run clear it’s cooked. Remove the chicken to a platter and allow to cool.

When the chicken has cooled, pull it apart into large pieces and put in a large bowl with any of the cooking juices. Pour in half the dressing, toss well and refrigerate for 20 minutes. Gently fold the papaya through the chicken. Put the salad greens in another bowl with the mint, basil and remaining marinade. Toss gently and arrange with the chicken and papaya salad on a large platter or serving plates.