Preheat oven to 225˚C. Rub the chicken with salt, place the chicken in an ovenproof dish and put in the oven for 25 minutes.
Reduce the heat to 190˚C, pour the water and chicken stock over the chicken and cook for a further 25 minutes per 500g whilst basting every 5 minutes.
To make sauce, deseed chilli then chop along with shallots, garlic and fennel. Place in a saucepan with olive oil, bay leaves and fennel seeds. Cook until soft over a medium/high heat then remove and allow to cool.
Add the peppers and sherry vinegar and mix until smooth in a blender. Add the almond flour and allow to swell for 30 minutes.
Cut the lettuces in two, rinse and drip dry. Fry cut side down over a high heat.
Check the chicken is thoroughly cooked with no pink meat and that the juices are clear. Allow to rest for 10 minutes then carve and serve with the fried lettuce and mojo rojo sauce.