Serves 4 to 6
110ml (half a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
1.5 kg chicken portions
1-2 tbsp olive oil for frying
225 g streaky smoked bacon, diced
1 onion, roughly diced
3 cloves garlic, finely diced
2 sticks celery, small dice
2 tbsp thyme leaves
400g can chopped tomatoes
1 tsp smoked paprika
600ml chicken or vegetable stock
2 tbsp cornflour or chicken gravy granules
600g whole corn kernels (fresh or frozen, not tinned)
1 large egg, lightly beaten
1 tbsp chopped spring onions (white part)
1 tbsp finely chopped coriander
1 tbsp chopped chives
1 medium onion, finely chopped
140g plain flour
1 tsp salt
2 tsp sugar
3 tsp baking powder
3 tsp ground coriander
Oil for frying
Place the chicken pieces in a bowl and pour in the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce and cover with cling film. Leave to marinate at room temperature for one hour.
Pre-Heat the oven to 350°F/180°C/Gas Mark 4 for 10 minutes.
Place a large flame proof casserole dish over a high heat on the hob, add the olive oil, and when hot, add the chicken pieces to the casserole dish, turning occasionally until the meat is golden brown all over. Remove the meat from the dish and set aside.
Add the bacon to the casserole dish and fry on a medium heat for a few minutes, before adding the onion, garlic, celery and thyme. Now add the tomatoes and smoked paprika, mixing all the ingredients together, and finally, add the chicken stock.
Return the chicken to the casserole dish and bring the full mixture to the boil. Put the lid on the casserole dish and cook in the oven for approximately 90 minutes until the chicken comes easily off the bone.
To create a rich and thick gravy mixture, mix together 2 tbsp each of cornflour and water in a cup OR gravy granules until dissolved and stir well into the casserole – place back in the oven for 10 minutes to thicken. For an even spicier sauce add Jack Daniel’s® Extra Hot Habanero Barbecue Sauce to taste.
Cook the corn in boiling salted water. Drain it and leave the corn to cool.
Using a food processor, pulse 500g of the corn into a mash (keep 100g kernels whole to add to the texture of your fritters.)
Now add the beaten egg and finely chopped onion, and mix in well. Add the flour and cornmeal, stirring each ingredient in individually. Throw in the chopped chives and chopped coriander and finally add the sugar, salt, ground coriander and baking powder and thoroughly mix.
Heat a large heavy frying pan with a shallow layer of oil on high temp and place a large/heaped tbsp of mix into the pan to form a rough burger shape. Fry until golden brown and then turn over.
Serve your Pot Roasted Habanero Chilli Chicken hot with sweetcorn fritters and cooling sour cream.