ManchesterChef: CBD Infused Lemon Haze Chicken recipe by chef Jacob Negus-Hill

Based in Didsbury, A Taste of Honey is an independent deli that delivers homemade delights using the freshest of ingredients.

The deli also uses CBD to infuse and enhance the flavours in their food, including their signature CBD Lemon Haze Chicken.

The CBD-laced Lemon Haze chicken is a mid-week lunch that they make at the deli. Green beans fried until crispy and coated in a spicy peanut chutney to become a luscious bed to soak up the juice from the chicken.

This dish should be eaten like you would a Korean barbecue: using the lettuce as a vessel to bring the juicy shredded chicken to your mouth as fast as possible.

You will not get high off this dish.

Prep time 5 min
Cook 25 min
Serves 2

For the marinade

• 1 tsp turmeric powder
• 1 tsp sesame oil
• 1 tsp ginger, finely diced*
• 1 garlic clove, finely diced
• 1 tbsp lemon juice/juice of half a lemon
• 1 tbsp honey

For the lemon-CBD

• 4 tbsp lemon juice/juice of two lemons
• 2 mini shallots, finely diced
• 1 tsp sesame oil
• Half a medium-heat chilli, finely chopped
• 1 whole spring onion, finely chopped
• 2 drops of CBD Oil from Vibes CBD or Calm By Day CBD

For the rest

• 1/2 skin-on chicken – but any chicken you have will do, just cook accordingly
• 400g green beans
• Half a head of lettuce (400g), layers separated
• 3 garlic cloves, cut into thin discs
• Half a medium-heat chilli, finely chopped
• Large bunch of coriander (stems included), roughly chopped
• 2 whole spring onions (whites and greens), finely chopped
• 1 tbsp roasted peanuts/mixed nuts, finely chopped
• 2 tbsp butter
• 2 tbsp sesame oil – if you have it, but feel free to replace with a neutral oil
• Half a jar of Kit’s Peanut Chutney (90g)

Method

1. Heat the oven to 220 (200c fan)/gas market 7. Mix all the ingredients for the marinade together and spread over the chicken. Let the chicken marinade for as long as you can afford – twenty minutes is fine, twenty four hours is great. Roast the chicken in the oven, depending on its size, for roughly 25 mins, until its juices run clear and the skin is golden brown.
2. In a small bowl, add the juice of two lemons, a tsp of sesame oil, half a chilli, two shallots and one spring onion. Drop in 2 drops of CBD oil and let this sit until serving.
3. Whilst the chicken is roasting, fry the garlic discs in 2 tbsp of oil. You want to fry the discs until they’re golden and crispy. Remove the garlic from the oil and set aside.
   Trim the ends of the green beans, and throw them into the garlic oil in small batches on high heat, making sure not to overcrowd the pan. Season with salt & pepper accordingly. If too many beans are added, you will struggle to turn the beans a golden colour.
4. Fry the beans until some are golden and some are charred, but not soggy, and remove from the oil.
5. In the same pan, add the butter and Kit’s peanut chutney into the garlic oil, and fry together, on a medium heat, until you have a buttery-peanuty paste. Add the green beans back into the pan and coat them all with the paste. Remove the pan from the heat and fold in the majority of the coriander, spring onion and the remaining half of a chilli, leaving a small handful of coriander for the final dressing.
6. On a serving plate, create a bed with overlapping chunks of lettuce leaves. Top this with the green beans and sprinkle a layer of fried garlic. When the chicken’s skin is golden and crispy, take it out of the oven and allow it to sit until just cool enough to handle. Place the chicken directly onto the bed of green beans. To serve, garnish first with the lemon-CBD combo, and then sprinkle with coriander, peanut dust and the rest of the garlic discs.
7. Shred the chicken whilst it is centre stage, and use the chunks of lettuce to scoop up all the juice, meat and beans.