Hibiscus-Glazed BBQ Chicken

Ingredients

For 6 servings

• 1200 g bone-in chicken thighs
• 100 g dried hibiscus flowers
• 38 g tomato paste
• 150 g ketchup
• 80 g cider vinegar
• 110 g brown sugar
• 20 g molasses
• 15 g Worcestershire sauce
• 6 g smoked paprika
• 4 g garlic powder
• 4 g onion powder
• 15 g Dijon mustard
• 240 g chicken broth
• 335 g macaroni
• 300 g sharp cheddar, grated
• 100 g Monterey Jack, grated
• 480 g whole milk
• 56 g unsalted butter
• 24 g plain flour
• 4 piece corn cobs, halved
• 1 piece red onion, thinly sliced
• 30 g parsley, chopped
• 28 g neutral oil
• Salt, to taste

Method

1. 1

   Heat the oven to 200°C. Steep the hibiscus in the hot broth for 10 minutes, then strain, reserving the liquid.

2. 2

   Simmer the hibiscus liquid with the ketchup, tomato paste, vinegar, brown sugar, molasses, Worcestershire, Dijon and spices for 10–12 minutes into a glaze.

3. 3

   Season the chicken, brush with glaze and roast for 25 minutes, then glaze again and roast 15–20 minutes more, until caramelised.

4. 4

   Quick-pickle the red onion. Boil the macaroni until just short of al dente.

5. 5

   Make a roux with the butter and flour, whisk in the milk, then melt in the cheeses; fold in the macaroni.

6. 6

   Char the corn. Serve the glazed chicken with the mac and cheese and corn, topped with pickled onion and parsley.