Coconut Poached Chicken

Coconut Poached Chicken  recipe - The Cooks Pantry

RECIPE BY:

Michael Weldon

 

INGREDIENTS:

  • 2 Coles Chicken Breasts
  • 400mls Coconut Milk
  • 2 Kaffir Lime Leaves, sliced into medium strips
  • 1 Lemongrass Stalk, bruised and torn
  • 2 garlic cloves, crushed
  • 1 Thai birdseye Chilli, cut in half
  • 1 lime, sliced in half
  • 2 tsp fish sauce

SLAW:

  • 2 tbsp ZoOSh South East Asia Dressing
  • 2 Carrots, shredded
  • 200g Snow Peas, thinly sliced
  • 5 Spring Onions, thinly sliced
  • 1 Diakon, shredded
  • 1 bunch of coriander
  • 50g Peanuts

METHOD:

  • In a pot heat up coconut milk and add kaffir, lemongrass, garlic, chilli, lime (juice of and lime) and fish sauce. Butterfly chicken in half to allow even cooking and place in poaching broth (add water if broth does not completely cover chicken). Bring up to the boil and then remove from heat and leave for about 10 minutes.
  • In a large bowl toss through carrot, snow peas, spring onions, daikon, peanuts and dressing.
  • Remove and drain on paper towel. Slice chicken and serve on top of the slaw with a ladle of poaching liquid, garnish with coriander.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email