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Chicken breast with purple congo potatoes and pickled mustard seeds

Caroline Taylor, one of the Swan Valley’s most loved chefs, shows us a chicken dish that’s as bright as it is delicious.

 

Prep time: 20 mins, plus brining time

Cook time: 35 mins

Serves: 4,

Ingredients

  • 4 free range Mt Barker Chicken breasts
  • 500g Karri Country purple congo potatoes
  • 500g Karri Country crimson pearl potatoes
  • 4 tbsp pickled mustard seeds
  • 300g sour cream or crème fraiche
  • 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.

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