Milk poached chicken, apple, tarragon & hazelnuts with cavolo nero & barley

Milk poached chicken, apple, tarragon & hazelnuts with cavolo nero & barley

By
From
Nordic Light
Serves
6
Prep
20 mins
Cooking time
20 mins
Photographer
Simon Bajada

Relatively speaking, chicken is not widely consumed in the Nordic countries, at least not in comparison to places like the Americas and Australasia. While the combination of tarragon and chicken is a classic one, I love to add to it here with the typical Nordic pairing of hazelnuts and apples. Mustard seed caviar makes a great accompaniment to this.

Ingredients

Quantity Ingredient
70g hazelnuts
750ml milk
1 bunch tarragon, leaves stripped and stems reserved
1 garlic clove, thinly sliced
1 large green apple, cored, peeled and diced
1 large green apple, cored and thinly sliced
4 x 200-250g boneless, skinless chicken breasts
Mustard seed caviar, to serve (optional)

Cavolo nero & barley salad

Quantity Ingredient
190g sorghum barley, soaked for at least 3 hours then drained
100g cavolo nero
3 tablespoons apple-cider vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons toasted sunflower kernels
40g dried white mulberries or raisins, chopped

Method

  1. Preheat the oven to 180°C. Spread the hazelnuts on a baking tray and bake for 6 minutes, or until the skins are dark brown and beginning to split. Tip the nuts off the tray onto a clean tea towel and rub gently in the tea towel to remove the skins. Leave to cool, then roughly chop and set aside.
  2. For the salad, add the drained barley to a large saucepan of boiling water and cook for about 35 minutes, until tender.
  3. While the barley is cooking, poach the chicken. Heat the milk in a saucepan over a medium heat together with the tarragon stems, garlic and apple until just simmering. Lower the chicken breasts into the poaching liquid and return to a simmer, then lower the heat to 80–90°C or until the milk is just steaming. Leave to poach for 15–18 minutes, then remove the chicken breasts from the poaching liquid and wrap them in foil. Strain the poaching liquid and set it aside.
  4. Add the cavolo nero to a saucepan with a steamer inserted, cover and steam for 2 minutes. Drain and refresh with cold water, then chop into quarters and set aside.
  5. When the barley is cooked, drain it and refresh it under cold running water, then tip it into a bowl and stir through the vinegar and oil. Add the cavolo nero, sunflower kernels and mulberries or raisins and toss together. Season with salt to taste.
  6. Shred the chicken into long strands with your hands and transfer to a serving platter. Spoon over 250 ml of the poaching liquid and top with the hazelnuts, apple slices and tarragon (and a little mustard seed caviar, if you have some on the go). Serve with the barley and cavolo nero salad.
Tags:
simon
bajada
new nordic
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