Poached chicken with green harissa
Matt's spiced, poached chicken is topped with a vibrant, herby and spicy green sauce. Tastes delicious with rice, roast vegetables or couscous.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the chicken
- 500ml/18fl oz chicken stock
- 150ml/5fl oz dry sherry
- 1 tbsp soy sauce
- 4cm/2in knob fresh ginger
- 4 garlic cloves, crushed
- 1 star anise
- 1 onion, quartered
- 1 orange, pared zest only
- 1 tbsp coriander seeds, crushed
- handful coriander and parsley stalks
- 1 red or green chilli
- pinch salt
- 2 chicken breasts
- 100g/3Β½oz radishes, thinly sliced
- 4 spring onions, thinly sliced
For the green harissa
- 1 small bunch coriander
- 1 small bunch parsley
- 1 Thai red or green chilli
- olive oil
- 1 lime, juice only
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.
