4 lemon myrtle leaves, chiffonade cut (kaffir lime leaves can be used as a substitute)
100g roasted sandalwood nuts, shaved (macadamia can be used as a substitute)
Sea salt and pepper for seasoning
Olive oil and 100g butter to grill
Tip: Chiffonade is a slicing technique in which leafy greens are cut into long, thin strips.
Brine solution
Add 90g of sea salt to 3L of water, bring it to a low simmer to dissolve the salt.
Add 3-4 fresh, whole lemon myrtle leaves and steep until the water cools, then refrigerate.
Add chicken breasts once water is completely chilled, leaves still in, and brine for at least 2 hours or overnight.
Method
Par-boil the potatoes until a skewer can easily pierce through the skin, drain the water and chill immediately to hold their vibrant hues.
Preheat oven to 180 degrees, remove chicken from the brine solution, pat dry and season well.
Heat an oven proof frypan to a medium-high heat then add oil and butter. Before it starts to smoke, add the chicken breasts and grill until golden, roughly 4 minutes. Turn and grill them for a further 2 minutes, spooning the buttery pan juices over the chicken.
Put the frypan with the chicken into the oven for 15 minutes to finish cooking.
Meanwhile, halve the potatoes lengthways and season with salt. Heat a large frypan and add some oil. Fry the potatoes flat side down until caramelised, turn and cook for another 2 minutes.
To plate
Rest the chicken for a couple of minutes then slice into 3 or 4 pieces to serve. Place pink and purple potatoes down the left side of the plate, alternating colours.
Spoon dollops of sour cream into the spaces between the potatoes.
Top the sour scream with small spoonfuls of mustard seeds.
Sprinkle shaved sandalwood nuts across the potatoes and follow with the chiffonade cut lemon myrtle leaves to serve.
