Step 1

Preheat oven to 170°C.

Step 2

Heat 2 tbs oil in a large, deep, ovenproof frypan over medium-high heat. Season chicken and cook for 2 minutes each side or until browned. Remove and set aside.

Step 3

Add the garlic and eschalot, and cook, stirring occasionally, for 3 minutes or until eschalot has softened.

Step 4

Increase heat to high and add stock, preserved lemon, currants, chilli and half the tarragon. Bring to boil and return chicken. Drizzle with remaining 1 tbs oil and scatter over coriander and fennel. Transfer to oven and roast, uncovered, for 40 minutes or until chicken is cooked through.

Step 5

Place macadamias, mint, parsley, amaranth, strawberries, lemon juice and remaining tarragon in a bowl and toss.

Step 6

Arrange chicken and salad on a platter. Drizzle with oil and serve with lemon halves.