Marcus Wareing’s Rhug Estate chicken
3 teaspoons, level
2 teaspoons, rock
2 teaspoons, leaves
1 zest(s) of 1
Chicken breast, skinless, raw
2 medium, ideally corn fed
2 teaspoons, level
2 clove(s), crushed
2 medium, heritage, sliced
- Toast the coriander and fennel seeds in a pan over a medium heat for 2-3 minutes, then grind together with the rock salt, sugar, rosemary and orange zest using a pestle and mortar. Rub the mix into the chicken breasts, cover and leave in the fridge for 2 hours.
- Meanwhile, make the watercress dressing; pick the leaves from the watercress and finely slice the stems. Add the stems to simmering salted water and cook for 3-4 minutes until soft. Add the leaves to the pan and remove from the heat. Carefully lift the watercress from the water using a straining spoon and place on a clean tea towel. Allow to cool slightly, gather up the tea towel and use to ring out as much liquid as possible. Don’t discard the excess water - you may need this later.
- Add the watercress to a small food blender and puree, add the mustard and 1 tbsp olive oil then season. If you want to adjust the consistency, the strained water can be added to the dressing. Place in a serving bowl.
- Preheat the oven to 180°C, fan 160° C, gas mark 4. Remove the chicken from the fridge and rinse well in cold water. Pat dry with kitchen paper. Mix 1 tbsp olive oil and 1 garlic clove together and rub into the chicken breasts. Wrap tightly in foil and bake in the preheated oven for 25 minutes.
- Season the courgettes and brush 1 tbsp olive oil, char-grill over a high heat in a griddle pan until well charred. Place the herbs in a bowl and add the remaining olive oil and garlic to make a paste. Season and mix with the char-grilled courgettes.
- Remove the chicken from the oven and remove from the foil. Serve with the bowl of watercress puree or drizzle it on top of the chicken and serve with the chargrilled courgettes.