Ingredients

Method

• 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

Ingredients

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.