Preserved chicken, yuzu, kale and pine nuts

Serves 2-4

ON SUNDAYS 20230523 15254



  • 2 chicken breasts
  • 2 garlic cloves
  • 1 rosemary sprig
  • 40g oregano leaves
  • 400g olive oil

For the pine nut milk

  • 50g pine nuts
  • xanthan gum, to thicken

For the dried garlic

  • 10 garlic cloves

To finish

  • 20g pine nuts
  • 1/2tsp diced shallot
  • 10g preserved yuzu oil
  • 100g baby purple kale leaves
  • 5g lemon juice
  • 2g dried yuzu core, chopped


Prepare the preserved chicken in advance. Using a sharp knife, trim each chicken breast of any senew and put in a small pan with all of the other ingredients. Season liberally with salt and warm over a low heat until the temperature comes up to 60C, and keep it at this temperature for 1 hour and 10 minutes to ensure the chicken is cooked through, in a very gentle way. Remove the pan from the heat and leave to cool to room temperature.

Once cool, remove the chicken and, using your hands, shred it into bite-sized chunks and put them in a clean container. Strain the olive oil through a fine-mesh sieve into the container with the shredded chicken and transfer to the fridge for a minimum of 5 days or up to 2 weeks. Be very careful of hygiene through this process to ensure nothing goes awry. The prolonged ageing produces an incredibly tender protein that will resemble good-quality canned-tuna.

To make the pine nut milk, preheat the oven to 180C/160C F/Gas 4. Put the pine nuts on a baking tray and bake for 4 minutes or until only just taking on some colour. Transfer to a blender with 250g water (use grams for accuracy) and blend on high speed until the water warms up to around 50C - you will be able to feel the temperature change with your hand on the side of the blender bowl. Pour the nut milk into a container and chill overnight. The following day, pour the nut milk through a fine-mesh sieve, season with salt and thicken slightly using a hand-held blender and a very small amount of xanthem gum (around 0.001g).

For the dried garlic, put the cloves in a small pan and cover with cold water. Bring to the boil and drain off the water. Repeat this cycle five times. After the final blanch, transfer the cloves to a small rack and dry over a wood fire for 2-3 days.

When ready to serve, drain off the preserved shredded chicken and put in a small mixing bowl. Season with salt and black pepper. Divide the chicken between serving bowls and scatter the fresh pine nuts and diced shallot over the top. Spoon in some of the pine nut milk, then add a little of the yuzu oil.

Put the baby kale leaves into a small bowl and dress with the remaining yuzu oil and the lemon juice. Season, then arrange them on top of the chicken mix. Sprinkle some of the dried yuzu over, then use a microplane to finely grate the dried garlic over everything.

Recipes and photographs taken from On Sundays by Dave Verheul, photography by Kristoffer Paulsen (Hardie Grant, £25).
ON SUNDAYS 20230523 15254
Recipes and photographs taken from On Sundays by Dave Verheul, photography by Kristoffer Paulsen (Hardie Grant, £25).


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe