Poached chicken with green harissa
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2
Matt's spiced, poached chicken is topped with a vibrant, herby and spicy green sauce. Tastes delicious with rice, roast vegetables or couscous.
Ingredients
For the chicken
- chicken stock: 500ml/18fl oz chicken stock
- dry sherry: 150ml/5fl oz dry sherry
- soy sauce: 1 tbsp soy sauce
- ginger: 4cm/2in knob fresh ginger
- garlic: 4 garlic cloves, crushed
- star anise: 1 star anise
- onion: 1 onion, quartered
- orange: 1 orange, pared zest only
- coriander seeds: 1 tbsp coriander seeds, crushed
- coriander: handful coriander and parsley stalks
- chilli: 1 red or green chilli
- salt: pinch salt
- chicken breasts: 2 chicken breasts
- 100g/3½oz radishes, thinly sliced
- 4 spring onions, thinly sliced
For the green harissa
To serve
- 1 bunch watercress
Method
To make the chicken, put all the ingredients into a saucepan, apart from the chicken breast, and bring to the boil. Add the chicken, radishes and spring onions and turn the heat off. Cover with a lid and set aside for 10–15 minutes or until cooked through. Remove from the stock and rest for a few minutes before thinly slicing.
Blend together the green harissa ingredients in a food processor.
Divide the watercress between two bowls, top with some chicken and ladle over some broth. Spoon over the green harissa and serve.
