Poached lemon myrtle chicken with grilled sprouts - Lemon Myrtle Fragrances

Poached lemon myrtle chicken with grilled sprouts

September 28, 2021 2 min read

Poached lemon myrtle chicken with grilled sprouts

Chef Ben Devlin from hip hotel Halcyon House creates a warm chicken salad harnessing the zingy flavours of native lemon myrtle and we say thank you to Ben and delicious 

  • 140ml extra virgin olive oil
  • 4 thyme sprigs
  • 8 whole black peppercorns
  • 2 garlic cloves, bruised
  • 1 lemon, halved
  • 2 cups (500ml) dry white wine
  • 2 tsp Lemon Myrtle Spice
  • 2 chicken Maryland’s and 2 chicken breasts (skin on)
  • 1/2 bunch flat-leaf parsley, leaves and stalks chopped
  • 1 tsp Dijon mustard
  • 2 tbs chardonnay vinegar or white wine vinegar
  • 500g Brussel sprouts, halved
  • 2 tbs macadamia oil
  • 2/3 cup (100g) roasted macadamias, chopped 


  1. Heat 2 tbs olive oil in a large saucepan over medium heat. Add the thyme, peppercorns, and garlic, and cook, stirring, for 1 minute or until fragrant.
  2. Add the lemon, wine, and lemon myrtle. Bring to a simmer, then add 1.5L (6 cups) water and increase heat to high. Bring to a simmer, then reduce the heat to medium-low. Add the chicken Maryland’s and simmer for 20 minutes or until partially cooked, then add breasts and simmer for a further 12-15 minutes until legs and breasts are cooked through.
  3. Remove from heat and allow chicken to cool slightly in the liquid, then remove chicken and pat dry with paper towel. Heat 2 tbs olive oil in a large frypan over medium heat. Add chicken, skin-side down, and cook for 3 minutes or until skin is golden. Set aside.
  4. Meanwhile, place the parsley stalks and leaves, mustard, vinegar and remaining 1/4 cup (60ml) olive oil in a small food processor and whiz to a paste. Season.
  5. Meanwhile, heat a chargrill pan or barbecue to high heat. Drizzle sprouts with macadamia oil and cook, turning, for 4-5 minutes until caramelised. Toss with 1/4 cup parsley sauce.
  6. Divide the chicken and sprouts among four serving plates. Drizzle with the remaining parsley sauce and top with macadamias to serve.