Coconut Poached Chicken & Mushrooms on Whole Grains
Tender chicken and mushrooms gently poached in coconut milk, served on wholesome grains for a nourishing meal.
Ingredients
- 2 large chicken breasts free range
- 400 ml coconut milk
- 250 ml chicken stock sliced
- 1 piece ginger thumb sized, lightly crushed and sliced
- 1 clove garlic crushed
- 3-5 leaves lime
- 1 stalk lemongrass tough outer part discarded, lightly bruised / crushed
- 400 g white button mushrooms quartered
- 200 g baby bok choy roughly chopped
To serve
- 1 cup cooked white quinoa
- 1 cup cooked spelt
- fresh coriander
- lime wedges
- salt and pepper to taste
- olive oil for cooking
Instructions
- Heat a drizzle of olive oil in a large deep saucepan.Season the chicken with salt.
- Add the chicken breasts to the hot pan and sear until golden brown but not cooked through.Remove and set aside.
- Wipe the oil out of the pan with paper towel. Pour in the coconut milk and stock. Add the ginger, garlic, lime leaves and lemongrass. Bring to a simmer.
- Reduce heat to very low. Add chicken breasts and cover.Poach for 10 minutes then remove from the poaching liquid. Set aside to rest.
- Bring the poaching liquid back to a simmer.Scoop out all of the aromatics and discard.
- When slightly thickened add in the mushrooms.When the mushrooms are almost cooked add the bok choy.Cook until tender and then remove from the heat.
- Spread cooked whole grains onto a shallow serving bowl / plate with a lip. Slice the poached chicken.
- Arrange poached chicken, mushrooms and bok choy around the platter on the grains. Pour over the coconut milk sauce. Serve with fresh lime wedges and coriander.