Tamarind-glazed chicken, apple and feta salad
- In a saucepan, whisk together the orange juice and tamarind over medium heat for seven minutes. Dip the chicken into the glaze and place on to a tinfoil-lined tray, spooning over a little more glaze. Roast in a preheated 170C oven for 35 minutes, or until cooked.
- In a mixing bowl, toss together the celery, apples, nuts and avocado oil with a little milled pepper. Strip the chicken from the bone, toss into the salad with the feta and watercress and spoon on to a plate with the chicken oven juices drizzled over the top.
- Garnish with dehydrated apple slices dipped in lemon sugar syrup.