Roast chicken marylands with ajo blanco and green grapes

Ajo blanco is a traditional Spanish cold soup, made with bread, almonds, garlic, olive oil and vinegar, often served with grapes. The ingredients are blended together to make a thick, creamy texture, similar to gazpacho.

• serves

  4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 3 tbsp olive oil, plus extra to drizzle
• 4 chicken marylands
• salt
• 1½ cups blanched almonds
• 2 garlic cloves
• 5 cups roughly chopped stale bread (crusts removed)
• 1 tsp sherry vinegar, plus extra to drizzle
• 1-2 cups chicken stock
• 2 cups green seedless grapes, to serve
• 2 tbsp finely shredded parsley, to serve

Resting time: 10 minutes

Instructions

1. Preheat the oven to 200˚C (fan-forced). Heat 1 tbsp olive oil in a large oven-proof frying pan over medium heat. Season the chicken well with salt. Fry the chicken skin-down until browned. Turn skin-up and bake for 25 minutes, or until the chicken is cooked through. Remove from the oven and rest for 10 minutes.
2. For the ajo blanco, combine the almonds, garlic, bread, sherry vinegar and remaining olive oil in a high-speed blender and blend, adding the chicken stock until a thick sauce is produced. Transfer the sauce to a small saucepan over medium-low heat, stirring until warm. Season well with salt.
3. Serve the chicken on the ajo blanco, scattered with grapes and parsley and drizzled with extra olive oil and vinegar.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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