nomad pastured chicken breast with lentil salad & fondant carrots

Directions

Chicken

1. Leave to rest at room temperature for 5 minutes before slicing thinly into 8 pieces.

2. Preheat oven to 180 degrees Celsius.

3. Place chicken breast skin side down into a medium to hot pan. Caramelise skin until nice and golden, then turn over for 20 seconds to seal the bottom.

4. Turn back over to the skin and place in preheated oven for 8 minutes, then remove and set aside to rest.

Fondant Carrots

1. Melt the butter Into a heavy-based fry pan or shallow pot before adding the carrots, honey, star anise and thyme and a pinch of pink lake salt. 

2. Once the carrots are coated in butter, pour over the stock until the carrots are just covered. Once the liquid comes to a boil, turn down to a simmer and place a cartouche on top.

3. After 15-20 mins, the water will evaporate leaving an emulsion of honey, butter and a little stock which will start to caramelise and glaze your cooked carrots.

4. Toss through chopped parsley and season to taste.

Lentil Salad

1. Cook lentils in boiling water until just tender. Strain and leave to cool to room temperature.

2. Mix lentils with mint, bean sprouts, pumpkin seeds and set aside.

3. Whisk together salad dressing ingredients, and then pour over salad and toss to combine.

To Serve

1. Spoon lentil salad onto each plate and top with carrots.

2. Slice chicken breast against the grain, and then arrange on top of the salad and carrots.