Name: Lime-poached chicken and rice
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: Marinade; 5 centimetre ginger, peeled and sliced into matchsticks; 4 clove garlic, finely sliced; 1 stalk lemongrass, white part only, finely sliced; zest 2 limes; 1/2 cup coriander, roughly chopped; 1 teaspoon chilli flakes, or 2 dried chillies, finely chopped; 1 teaspoon sea salt; 1 tablespoon sesame oil; Chicken; 6 boneless, skinless chicken breasts; Poaching liquid; juice 2 limes; 2 kaffir lime leaves; 2 cans coconut milk; 1 can water; 2 tablespoon fish sauce; 2 tablespoon brown sugar; To serve; rice (about ½ a cup per breast); spinach or asian greens (such as bok choy, choy sum)

Lime-poached chicken and rice

Chicken and citrus are one of the truly great combinations, and this lime-poached chicken is incredibly versatile.

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Serves 6

Cook

45M

Marinate

10M

Ingredients

Marinade

5 centimetre ginger, peeled and sliced into matchsticks

4 clove garlic, finely sliced

1 stalk lemongrass, white part only, finely sliced

zest 2 limes

1/2 cup coriander, roughly chopped

1 teaspoon chilli flakes, or 2 dried chillies, finely chopped

1 teaspoon sea salt

1 tablespoon sesame oil

Chicken

6 boneless, skinless chicken breasts

Poaching liquid

juice 2 limes

2 kaffir lime leaves

2 cans coconut milk

1 can water

2 tablespoon fish sauce

2 tablespoon brown sugar

To serve

rice (about ½ a cup per breast)

spinach or asian greens (such as bok choy, choy sum)

Method

1.Place marinade ingredients in a mortar and pestle and give them a quick bash together, or pulse in a food processor to combine.

2.Lay the chicken in a ceramic dish, spread with the marinade and refrigerate until cooking. This can be done a day ahead to let the flavours develop, or for just 10 minutes if pushed for time.

3.Place the chicken and marinade into a large frying pan with a lid, then pour in the poaching liquid ingredients and give it a stir. Cover with a lid and bring to the boil, then reduce heat and simmer for 10 minutes. Turn off heat and leave on the stovetop to continue cooking for 20 minutes – do not lift the lid.

4.Cook rice, place in bowls and top with sliced chicken. Serve with wilted spinach or Asian greens, and plenty of hot poaching liquid.

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Ingredients

Method

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