Buttermilk chicken with cauliflower and black barley salad

Instructions

1. Place the chicken on the chopping board and using a long cook’s knife cut down through either side of spine, remove the spine. Grab the top of each breast and push down so the chicken lays flat. Using a small, pointed knife pierce the chicken all over, through the skin and down to the bone to allow the marinade to penetrate.
2. Combine buttermilk, lemon juice, cumin and coriander in a blender and blend until smooth. Pour over the chicken and rub all over. Place chicken in a tray and allow to sit in the fridge for 24 hours, or even 2 or 3 days.
3. Soak barley in water for 24 hours.
4. When ready to begin cooking, preheat oven to 150°C.
5. Rinse barley and cover with fresh water, place over high heat and cook until al dente, about 20 minutes. Drain water and rinse barley, keep at room temp.
6. Pre-heat a griddle (grill) pan on high, and add a little vegetable or olive oil. Once smoking hot, place the chicken skin side down on grill pan and turn burner down; cook about 5 minutes or until golden brown. Turn heat back up and turn the chicken over and cook for 5 minutes. Place into the oven and cook for 15 minutes. Check the chicken is cooked using a temperature probe reading above 63 degrees. Allow to rest 10 minutes before carving.
7. Meanwhile, blend egg yolks, Dijon mustard and vinegar, add the garlic and blend again. Add 2 tablespoons water then add the olive oil in a steady stream until oil is emulsified and mayonnaise is thick, adjust acidity with vinegar and season to taste.
8. Meanwhile place a third of the cauliflower florets into a food processor and pulse until the mixture resembles couscous. Remove and repeat for remaining cauliflower. Then add to a bowl along with chive, pine nuts and barley and dress with the black garlic mayonnaise.
9. Serve chicken with barley mix, garnished with herbs if desired.