ROAST CHICKEN IN GREEN SALSA

SERVES 4

So simple, just roast a chicken and fold through. This sauce also works with any other roasted meat you might like to try.

500 g (1 lb 2 oz) tinned tomatillos, drained

2 fresh jalapeño chillies, seeded and finely chopped

3 small garlic cloves

1 teaspoon ground cumin

sea salt

25 g (1 oz/½ cup) chopped coriander (cilantro) leaves

1 roast chicken, flesh and skin removed from the bone, cut into chunks

fresh or fried tortillas (optional), to serve

For the salsa, place the tomatillos and jalapeño chillies in a saucepan with enough water to cover and bring just to the boil. Lower the heat and simmer gently, turning the tomatillos and chillies occasionally for 15–20 minutes or until the tomatillos are tender but haven’t started falling apart.

Drain the tomatillos and chillies in a colander. Put the tomatillos, chillies, garlic, cumin and a good pinch of salt in a blender or food processor and pulse just until the tomatillos are coarsely chopped. Add the coriander and blend until smooth.

Return the sauce to the pan over medium heat and fold the chicken through to gently reheat. Place in a bowl and serve with fresh or fried tortillas if desired.

NOTE: A cabbage salad works beautifully with any of the following Mexican dishes. All that’s required is a little shaved cabbage, peeled, seeded and sliced cucumber, sliced spring or Spanish onion, combined with lots of coriander leaves and a chopped jalapeño, seasoned with sea salt and freshly ground pepper and dressed with lime juice and extra virgin olive oil. Perfect. You can also serve this dish wrapped in a tortilla.