Coconut Poached Chicken

Hozzávalók

2 tbsp extra virgin olive oil⁠

1/2 onion, thinly sliced⁠

2 tbsp fresh ginger, minced⁠

2 garlic cloves, minced⁠

3 birds eye chilli, thinly sliced⁠

2 400ml cans full fat coconut milk⁠

3 tbsp fish sauce⁠

2 limes, juiced⁠

1 tbsp organic maple syrup (if desired)⁠

5-6 chicken thighs, boneless & skinless⁠

3 spring onions, thinly sliced⁠

1/2 cup basil leaves⁠

Rice

Fresh coriander, to garnish⁠

Chilli oil, optional to garnish⁠

Útmutatók

1. Heat the olive oil in a large, deep saucepan or Dutch oven over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the minced ginger, garlic and bird’s eye chilli, cooking for another 1–2 minutes until fragrant.⁠

2. Pour in the coconut milk, fish sauce, lime juice and maple syrup (if using). Stir to combine, then bring to a gentle simmer.⁠

3. Nestle the chicken thighs into the broth, ensuring they’re mostly submerged. Cover the pot with a lid and simmer gently for 15–20 minutes, or until the chicken is cooked through and tender.⁠

4. While the chicken is poaching, make the rice.

5. Once the chicken is cooked, remove the lid and gently stir through the sliced spring onions and basil leaves. Allow the herbs to wilt slightly for 1–2 minutes in the warm broth.⁠

6. Spoon the rice into serving bowls. Ladle the coconut-poached chicken and plenty of broth over. Finish with a handful of fresh coriander and any extra basil leaves and spring onion. Add a drizzle of chilli oil if desired.⁠