Cooking with Bruce: Smoked chilli Chicken with Tamarillo

Hmmm it's been a few months. But you never know, this might become regular like.

Today, a recipe for smoked chilli chicken with tamarillo, originally it was described as 'Chipotle-roasted chicken with plum and tarragon salad', but really, that's a bit boring.

300gm of chicken boobies
1 garlic clove, finely chopped
dried, smoked, chilli (I used adobo and poblano ,to give heat and a fruity flavour)
30ml olive oil
lemon zest
2T worcester sauce
3 tamarillos
2t tarragon leaves
1 stick celery, chopped
2 spring onions
red-wine vinegar or balsamic
salt and pepper for taste

The day before:
Chop chicken up into smallish bits.
Mix garlic, chopped chilli, olive oil, lemon zest, salt and paper together, mix chicken through.
Leave overnight.

Fry chicken, and while it's cooking mix:
tamarillos, tarragon, celery, spring onions, vinegar, salt and paper.

Combine all. Eat.

It improves for lunch the next day.