INGREDIENTS
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Spice Mix For Chicken
8g coriander seeds
8g cumin seeds
6g smoked sweet paprika
3g cayenne
12g fennel seeds
10g black peppercorns
5g cardamon seeds
The peel of 1 orange and 2 red peppers (dry at 75c for 3-4 hours until crisp)
½ cinnamon stick, broken
12g Maldon or coarse sea salt
25g soft brown sugar
3 star anise
15g dried garlic powder
25g dried onion powder
2g dried thyme leaf
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Sauce
2g juniper berries
2g cumin seeds
2g fennel seeds
2g coriander seeds
2 star anise
6g black pepper corns
2g cayenne pepper
8g sliced fresh ginger
250g Heinz tomato ketchup
4 vine tomatoes, cut in half
25g Worcestershire sauce
5 drops of Tabasco
50g white wine vinegar
80g honey
5g smoked paprika
3 whole garlic cloves split and crushed
4 cloves
Stick of cinnamon
6g coarse sea salt
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Chipotle Chili Glaze
1 dried chipotle pepper, ground to coarse powder
8g fresh black pepper, freshly crushed
2g dried oregano
1g dried coriander leaves
1 bay leaf
3g Maldon sea salt
2g lightly toasted cumin powder
6g lightly toasted onion powder
3g dry orange peel
350g maple syrup
80g white wine vinegar
100g brown sugar
Method
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Spice Mix For Chicken
Pre-heat the oven to 170c and roast the spices for 6 minutes then grind with the salt in a spice grinder or bar blender and grind to a powder.
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Sauce
Place all the spices in a pan and lightly roast them for a minute, then place them in a loose muslin bag. Place the oil into the pan and slightly roast the garlic. Add the honey and vinegar, bringing to a simmer. Add the spices, salt, tomato and cook together for about 1.5 hours, stirring every now and again.
Pass through a fine sieve (do not blend or puree), then check the consistency and seasoning. If it is too thin, then reduce a little on the stove.
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Chipotle Chili Glaze
Place all the ingredients together in a pan, bring to a simmer, then reduce together by a 3rd on the stove until syrupy. Remove from the stove, leave to infuse and cool, then pass through a fine sieve.