and Chicken

Serves 4 


Tomato Water

750g tomatoes

1 tbsp olive oil

pinch salt

pinch sugar


Chicken Sauce and Crispy Skin

2 onions, chopped

1 clove garlic, finely chopped

4 chicken legs, skin removed and reserved

2 chicken wings

1 tsp pink peppercorns

1 tsp ground chipotle chilli


500ml chicken stock

1 tbsp olive oil

salt, to taste


Tomato Salad

4 medium tomatoes, quartered

1 tbsp currants

1 tbsp pinenuts, toasted

1 tsp pink peppercorns, slightly crushed

½ tsp salt

1 tbsp red wine vinegar

1 tbsp olive oil


Spinach Chiffonade

8 spinach leaves

1 tsp olive oil

pinch paprika

  1. For the Tomato Water, combine all ingredients in a blender and process until smooth.  Pour into a sieve lined with muslin cloth and allow liquid to pass through.  Reserve Tomato Water and set aside until needed. Discard the solids.
  2. For the Chicken Sauce, place a large frypan over high heat.  Add olive oil, onions, garlic, finely chopped chicken wings and skinned chicken legs. Fry until golden brown, about 6 minutes.  Add stock and cook on high heat for a further 5 minutes.  Reduce heat to low, add chipotle chilli and pink peppercorns and simmer for 30 minutes. 
  3. Once cooked, strain through a fine sieve into a small saucepan. Place the saucepan on the stovetop and cook the sauce over medium heat until reduced enough to coat the back of a spoon. Once thickened, set aside, keeping warm, until needed.
  4. For the Crisp Chicken Skin, place a medium frypan over low heat.  Season chicken skin and place into frypan, keeping the skin flat by placing a medium saucepan on top of the skin to weigh it down. Cook the chicken skin until rendered, crisp and golden brown, about 3-4 minutes, turning after about 2 minutes.  Remove from pan and set aside on paper towel to drain until needed.
  5. For the Tomato Salad, place all ingredients in a medium bowl and stir gently to combine. Set the salad aside in fridge until needed.
  6. For the Spinach Chiffonade, arrange the spinach leaves in a stack, then very finely slice. Place the finely sliced spinach into a bowl of iced water.  Remove from water and drain on kitchen paper.  Transfer the spinach to a medium bowl, drizzle lightly with olive oil, sprinkle with paprika and toss well to coat the spinach evenly. Set aside until needed.
  7. To serve, divide Spinach Chiffonade equally between 4 serving bowls.  Top with Tomato Salad, then several shards of Crisp Chicken Skin.  Pour a little of the Tomato Water gently into the base of each bowl and serve with Chicken Sauce on the side.