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Garlic-butter roast chicken with guava pickle

Aliums

Garlic-butter roast chicken with guava pickle

30 minutes

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Garlic-butter roast chicken with guava pickle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

2 garlic cloves, finely chopped
¼ cup flat-leaf parsley chopped
1 lemon, zested
150 g butter, softened
4 free-range chicken breasts with skin on
Sea salt to taste
Fresh farmhouse loaf for serving

For the guava pickle:

1 t mustard seeds
½ t chilli flakes
1 cinnamon stick
3 star anise
5 cardamom pods
1 t turmeric
2 curry leaves sprigs
1 T olive oil
6 ripe guavas, peeled and chopped
1 cup apple cider vinegar
100 g brown sugar

Method

Preheat the oven to 180°C. Fold the garlic, parsley and lemon zest into the softened butter. Carefully loosen most of the skin from the chicken breasts before gently spreading the flavoured butter evenly underneath.

Arrange on a baking tray, season with salt and roast for 15 to 20 minutes, or until golden and tender.

Top with spoonfuls of the guava pickle and serve on slices of toasted farmhouse loaf.

To make the guava pickle, place the spices in a pan and dry-fry over a medium to low heat for 30 seconds. Add the olive oil and guavas and toss to coat evenly with the spices. Add the vinegar and brown sugar and reduce for 20 minutes until sticky.