Summer 2018

Roast Chicken, Grilled Apricots, Celery Heart, Toasted Almonds and Labneh

Matt Golinski shows us how to make roast chicken that’s light and fresh for those hot summer nights.

Serves 4

Ingredients

• 600gm free range chicken breasts
• 50ml vegetable oil
• 400gm fresh apricots, halved and pits removed
• 50gm almond flakes, toasted
• 1 cup inner celery ribs and leaves, finely sliced
• ½ cup flat leaf parsley
• 1 golden shallot, finely sliced
• 30ml white wine vinegar
• 30ml olive oil
• 50gm honey
• 250gm natural Greek yoghurt
• 1tsp salt

Method

1. Whisk together the yoghurt and salt and scrape into a sieve lined with a clean dish cloth. Sit over a bowl and refrigerate until one third of the clear whey liquid has drained from the yoghurt.
2. Stir well and refrigerate until needed.
3. Season the chicken breasts and sear in vegetable oil in a hot pan until golden all over.
4. Transfer to a tray and roast in a 180°C oven for 8 – 10 minutes. Rest for 5 minutes before slicing into 5mm slices.
5. Lightly rub apricots with vegetable oil and grill on a char grill pan or BBQ until lightly charred.
6. Whisk together the vinegar, olive oil and honey and season with salt and pepper.
7. Toss together the chicken, apricots, almonds, celery, parsley leaves and shallot and dress with the honey dressing.
8. Divide between 4 plates and serve with dollops of the labneh on top.

Wine to serve

Pretender
2017 La Vieille Ferme Cotes-du-Luberon Blanc, Rhone Valley FR $18-23
Perfect
2017 Yalumba Eden Valley Viognier, Eden Valley SA $30-35
Pretentious
2010 Tarrawarra Reserve Chardonnay Cellar Release, Yarra Valley Vic $60-65