Recipe: Rose & Buttermilk Chicken With Figs, Walnuts, Goats Cheese and Rocket

Image source: Photographer VC Media

Marinated in buttermilk and then delicately fried with spices and rose petals – is there a better way to cook chicken? Matt Golinski shares this delicious dish that will wow your guests this holiday season.

Ingredients

  • 600gm chicken thigh fillets
  • 300ml buttermilk
  • 200gm all-purpose gluten-free flour
  • ½ tsp white pepper
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • 1tbs dried rose petals, crushed
  • 2 eggs
  • 500ml vegetable oil, for frying
  • 4 figs, halved
  • 100gm walnuts, toasted
  • 75gm goats cheese
  • 50gm rocket
  • 50ml olive oil
  • 30ml balsamic glaze

Method

  • Soak the chicken in the buttermilk, refrigerated, for 2 -3 hours or overnight.
  • Drain off the buttermilk and reserve and dry the chicken well.
  • Whisk eggs into the reserved buttermilk.
  • Mix together the flour, spices and rose petals.
  • Dip each chicken thigh in the flour mixture, then into the buttermilk and back into the flour.
  • Fry in hot oil until golden and crisp. Transfer to a baking tray and bake for 12 minutes at 180°C. Season with sea salt flakes.
  • Cut each chicken thigh in half and arrange on a platter with the figs, rocket, walnuts and fetta.
  • Dress with the olive oil and balsamic glaze.

Pair this delicious dish with wines curated by Tony Cox.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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