Chicken breast with preserved lemon and basil, cauliflower-radish mash, sautéed asparagus, and macadamia nuts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon salt and the black pepper.

2. 2

   In a small bowl, combine the preserved lemon, half of the minced garlic, 1 tablespoon olive oil, and half of the basil. Rub this mixture over the chicken breasts.

3. 3

   Place a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken breasts for 2 minutes per side until lightly golden.

4. 4

   Transfer the skillet to the oven and cook the chicken for 10 to 14 minutes at 220°C / 425°F, or until fully cooked through. Remove from the oven and let rest for 5 minutes.

5. 5

   While the chicken cooks, place the cauliflower and radishes in a pot with water and a pinch of salt. Bring to a boil, reduce to medium heat, and cook for 10 to 12 minutes until very tender. Drain well.

6. 6

   Return the cauliflower and radishes to the hot pot. Add the heavy cream, Parmesan cheese, 1 tablespoon butter, 1/4 cup chicken broth, and blend until smooth. Adjust with salt if needed and keep warm.

7. 7

   Heat another skillet over medium heat. Add the macadamia nuts and toast for 2 minutes, stirring often. Remove and set aside.

8. 8

   In the same skillet, add the remaining 1 tablespoon olive oil and sauté the asparagus with the rest of the garlic for 3 to 4 minutes. Add a pinch of salt, the lemon juice, and the remaining 1 tablespoon butter. Cook 1 minute more.

9. 9

   Return the skillet used for the chicken to medium heat. Add the remaining 1/4 cup chicken broth and scrape up the browned bits. Cook for 1 minute until slightly reduced.

10. 10

    Serve a base of cauliflower-radish mash on each plate. Top with one chicken breast, spoon over the pan juices, and finish with the asparagus, toasted macadamia nuts, and the remaining fresh basil.