1 kg chicken
3 heads garlic, cloves separated
100 ml white vinegar
3 cups polenta
2 spring onions, shredded
1/3 bunch basil leaves, roughly chopped
2 truss tomatoes, roughly sliced
1 avocado, flesh diced
Sprinkle of salt
Splash extra virgin olive oil
In a deep pot of hot vegetable oil, tumble in the garlic and cook for 3 mins or so. Once done, remove and set aside to cool. Once cooled, peel, finely chop and sprinkle with salt. With a knife, squash the garlic until it turns pasty.
Cut the chicken into pieces, then pop into a bowl with garlic paste, vinegar and massage to combine. Set aside for 10 mins. Once rested, coat the chicken in polenta and deep-fry on a low temp in vegetable oil for 25 mins.
In a bowl, combine all the salad ingredients, mix thoroughly and serve with chicken pieces.
Serves 3 - 4