Name: Pollo al mattone with peach and barley salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 6 chicken Marylands; 4 garlic cloves, crushed; 1 cup firmly packed mint leaves; Zest and juice of 2 lemons; 100 ml extra-virgin olive oil; 12 rosemary sprigs; 200 gm (1 cup) pearl barley; 2 tbsp Dijon mustard; 1 each yellow and white peaches cut into thin wedges; 60 gm Sicilian green olives, pitted and halved; 50 gm caperberries, half thinly sliced, half whole; 50 gm finely grated truffle pecorino (see note), plus extra to serve

Meaning “chicken under a brick”, pollo al mattone is said to have come from Impruneta, the little city in Florence famous for its beautiful terra cotta. In this dish, the brick begotten barbecue char seared onto chicken Marylands belies the soft, tender meat underneath. The lingering charcoal flavour from the barbecue is beautifully softened by the sweet yellow and white peaches tossed through the accompanying barley salad. Topped with olives and caperberries for a salty hit, this well-balanced dish is a sure fire crowd pleaser.

Ingredients

6 chicken Marylands

4 garlic cloves, crushed

1 cup firmly packed mint leaves

Zest and juice of 2 lemons

100 ml extra-virgin olive oil

12 rosemary sprigs

200 gm (1 cup) pearl barley

2 tbsp Dijon mustard

1 each yellow and white peaches cut into thin wedges

60 gm Sicilian green olives, pitted and halved

50 gm caperberries, half thinly sliced, half whole

50 gm finely grated truffle pecorino (see note), plus extra to serve

Method

1.Make 4 slashes crossways into skin of each chicken Maryland. Grind garlic, ½ cup mint leaves, lemon zest and 1 tsp salt flakes in a mortar and pestle until finely ground, then stir in 2 tbsp each olive oil and lemon juice, and season mixture with freshly ground pepper. Transfer half the mixture to a small bowl; set aside. Rub chicken with remaining mixture.

2.Wrap three house bricks with foil. Place on a barbecue and heat barbecue to medium (180˚C). Place chicken in groups of two, slashed-side down, cover each with 2 sprigs rosemary then with a brick, and grill until char marks appear. Turn chicken, replace rosemary and brick, and grill until cooked through (8-10 minutes).

3.Meanwhile, cook barley in lightly salted boiling water until tender with a chewy texture (25 minutes). Drain well and cool. Whisk remaining lemon juice, mustard and ¼ cup olive oil into reserved mint mixture until combined. Season to taste. Toss barley with dressing, olives, caperberries, truffle pecorino and remaining mint leaves.

4.Divide barley salad between plates and top with peach and chicken. Scatter with extra pecorino.

If Pecorino is unavailable, substitute for parmesan
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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