Poached chicken in green sauce
( SERVES 4 )
I use chicken breasts in this recipe, and poach them in store-bought chicken stock. It's a quick and appealing dish with vaguely Mexican origins. With many Southern Californians in town for the filming of The Hobbit, Mexican food seems to be enjoying a bit of a renaissance as they seek out an authentic taste of home.
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|6||Iceberg lettuce, outer leaves|
|1 handful||Coriander leaves|
|1 handful||Flat leaf parsley|
|2||Garlic cloves, fat|
|2||Red chillies, small|
|200 g||Ground almonds|
|200 ml||Chicken stock|
|1 to taste||Salt|
|1 Ltr||Chicken stock|
|4||Chicken breasts, skinless|
- Roughly chop the onion, then place in the bowl of a food processor. Add the lettuce leaves, coriander and parsley. Peel the garlic and seed and chop the chilli. Add to the ingredients in the food processor and blitz until it forms a smooth purée.
- Tip in the almonds and chicken stock, season with salt and blitz again. Tip into a container and refrigerate until needed. It will keep for 2-3 days.
- To poach the chicken, bring the stock to a simmer in a deep frying pan. Place the chicken breasts in the stock and cover with a lid. Cook for 6 minutes, then turn over and cook for a further 6 minutes or until cooked through.
- Remove the breasts to a suitable plate and keep them warm.
- Pour 2 cups of the poaching stock into a deep saucepan, place over a medium heat and stir in the green sauce base. Stir until heated through, ensuring that the almonds do not scorch on the bottom of the pan.
- Arrange the breasts on serving plates, pour the warm sauce over the top and serve.