Poached lemon myrtle chicken with grilled sprouts

Step 1

Heat 2 tbs olive oil in a large saucepan over medium heat. Add the thyme, peppercorns and garlic, and cook, stirring, for 1 minute or until fragrant.

Step 2

Add the lemon, wine and lemon myrtle. Bring to a simmer, then add 1.5L (6 cups) water and increase heat to high. Bring to a simmer, then reduce the heat to medium-low. Add the chicken Marylands and simmer for 20 minutes or until partially cooked, then add breasts and simmer for a further 12-15 minutes until legs and breasts are cooked through.

Step 3

Remove from heat and allow chicken to cool slightly in the liquid, then remove chicken and pat dry with paper towel. Heat 2 tbs olive oil in a large frypan over medium heat. Add chicken, skin-side down, and cook for 3 minutes or until skin is golden. Set aside.

Step 4

Meanwhile, place the parsley stalks and leaves, mustard, vinegar and remaining 1/4 cup (60ml) olive oil in a small food processor and whiz to a paste. Season.

Step 5

Meanwhile, heat a chargrill pan or barbecue to high heat. Drizzle sprouts with macadamia oil and cook, turning, for 4-5 minutes until caramelised. Toss with 1/4 cup parsley sauce.

Step 6

Divide the chicken and sprouts among four serving plates. Drizzle with the remaining parsley sauce and top with macadamias to serve.