1 whole Rangitikei free range chicken
1 onion, finely diced
2 cloves garlic, finely sliced
1 teaspoon grated fresh ginger
1 teaspoon smoked paprika
1 teaspoon Chinese five spice
2 tablespoons Worcestershire sauce
1 can diced whole peeled tomatoes
1 cup water
1/4 cup tomato paste
1/4 cup kecap manis (sweet soy)
Sweet corn relish:
1 can sweet corn kernels, drained
1 small finely diced red onion
1/4 cup sweet chilli sauce
Small bunch coriander, finely chopped
Lime zest and juice
Soft tacos, leafy greens, avocado and sweetcorn relish to serve
In a small saucepan combine the onion, garlic, ginger, paprika, spice, Worcestershire sauce, tomatoes, water, tomato paste and sweet soy and simmer for 5 minutes until thickened and glossy.
Cut the chicken into 8 portions (2 drums, 2 thighs, 2 breast, 2 wings) and marinate in the sauce for at least 1 hour or overnight.
Pre-heat the oven to 180 degs and line a large roasting tray with baking paper. Arrange the marinated chicken pieces on the lined tray and bake for 45 minutes, basting half way through cooking until the chicken is caramelised and cooked through.
To serve pull the chicken meat away from the bone and serve on soft tacos with shredded greens, sliced avocado and sweet corn relish.
For the relish combine all the ingredients and season to taste.