Season the turkey breast generously with the spice rub 1 hour before cooking.

Preheat smoker to 250ºF with applewood.

Place turkey breast in the smoker. Cook until internal meat temperature reaches 165ºF (3 1/2 to 4 hours). Let turkey breast rest for 10 minutes before serving

Method:
Start with the marinade-Combine the peanut butter, chili sauce, soy sauce, brown sugar, lime juice, garlic (finely chopped), cilantro finely chopped (about a 1/3 cup), green onions finely chopped, salt, black and red pepper in a gallon zip block bag or large container with lid. Next cut the chicken breast into about 2 inch chunks and add to the marinade-make sure its fully submerged. Let it marinade in the fridge for one hour minimum to overnight. While its marinading take 8-12 cooking skewers and let them soak in water-this will prevent splintering when the skewers are cooking. Take the bell peppers and cut into 1/2 inch pieces. Chop up more cilantro and peanuts if you wish to garnish. Now when the chicken has marinaded for at least an hour or more, its time to assemble the skewers. Take 2-3 cubes of chicken and thread onto the skewers than slide on a piece of bell pepper, repeat those steps again. Once you have all the skewers assembled they are ready to put on the grill over high heat. Turn them on the grill every 2-3 minutes or so. They are done when you cut into them and the juices run clear.

Oven method:
Preheat oven to broil on high. Line a baking tray with aluminum foil. Place the assembled skewers on the tray and in the oven. Leave to broil for about 5 minutes before flipping and putting back in for another 5 minutes. Make sure to cut in and check that the chicken is fully cooked through before serving.

Combine spice rub ingredients and season chicken generously.

Place chicken in the smoker and cook for about 1.5 hours or when internal temperature reaches 165F.

Combine olive oil, paprika, garlic powder, onion powder, thyme, salt and pepper in a small bowl. Stir to combine.

Toss wings in a large bowl and pour over the marinade. Completely coat all the wings in the marinade.

Place the wings on the baking tray. Bake for 45–50 minutes or until cooked through and crispy on the outside. Serve hot with your favorite dipping sauces.

2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Brown the top side of the chicken for 5 minutes. Flip and brown the bottom side for 3 minutes. The skin should be crispy and brown. Remove the chicken to a clean plate and set aside.

3. Heat the remaining tablespoon olive oil in the same skillet. Place the orange halves in the skillet, cut side down and sear them for about 3 to 4 minutes, or until they begin to char and become fragrant. Transfer the oranges to a separate clean plate and set aside.

4. Turn off the heat. Whisk the wine, water, lime juice, and chicken base together in a large measuring cup. Pour the liquids into the skillet. Place the chicken in the skillet skin side up and turn the heat back on to medium. Sprinkle the olives over the chicken. If some of the olives fall into the liquid in the skillet, don’t worry. You’ll scoop them up with the sauce later on.

5. Cover the skillet and continue to cook the chicken for 35-40 minutes, or until no longer pink and the juices run clear.

6. Divide the chicken among two plates. Use a ladle to draw up the sauce in the skillet, making sure to get as many olives as possible, and pour over the chicken. Tuck the orange halves next to the chicken. (You can squeeze a little of the juice over the chicken, or let your guests do it themselves.) Garnish with chopped fresh parsley.

Tip: This zingy chicken dinner goes great with a side of my Fried Comino Potatoes with Pimento. If you used olives with pimento for this recipe and removed the pimento, you can use it up in this side dish.

In a roasting tray throw in the potatoes and drizzle with olive oil. Season with salt, pepper and the oregano. Top the potatoes with the chicken legs – try and ensure the chicken legs aren’t directly touching the bottom of the pan and that the potatoes are acting as a trivet instead.

Put into a preheated oven at 200C/390F.

Whilst the meat and potatoes are doing their thing prep the veg. Begin by snapping off the woody ends of the asparagus. By gently bending the ends of the asparagus (where they’ve been cut from the ground) there will be a point where they naturally give. Just keep bending and let them snap where they want to snap. Simple.

For the spring onions just chop off the ends and remove any tough outer leaves.

After the potatoes and chicken have been cooking for around 40 minutes, throw in the asparagus and spring onions and the peas 10 minutes later – they take much less time to cook. Try not to lay anything on top of the chicken so that the skin remains crispy, instead dipping the asparagus, spring onions and peas in the chicken juices around the potatoes.

Pop back in the oven for a further 10 minutes, or until you can comfortably push a knife through an asparagus spear.

Rest the chicken for a few minutes while you set the table and serve.

In a large shallow bowl, combine, flour, seasoned salt, and baking powder. In another large shallow bowl, combine milk, eggs, and or Worcestershire sauce. Dip steaks in flour mixture, then egg mixture, and then flour mixture again.

In a large Dutch oven, heat about 1/4 inch of oil to 375ºF. Fry one or two at a time for 1–2 minutes per side until golden brown. Drain on paper towels.

For the gravy, in a large saucepan, melt butter. Whisk in flour. Cook 1–2 minutes. Whisk in milk and stir until thickened. Season with salt and pepper.

Serve gravy over steaks, and enjoy!

Slice the whole chicken in half.

Grab a bowl and proceed to combine all of the rub ingredients into the bowl. Once finished, rub both sides of the chicken with the seasoning blend.

Place the chicken into the smoker and add in some wood chips. Applewood was the option I went with. Cook for 1.5 – 2 hours or until the internal temperature of the chicken has reached 165F. Use an instant-read thermometer to determine the internal temperature.

Once the chicken has reached an internal temperature of 165F remove the chicken from the smoker and cover it with aluminum foil. Let it rest at room temperature for 15 minutes.

Shred chicken apart and mix with your favorite BBQ sauce.

Put the pulled chicken onto some sandwich buns and enjoy!