Brothy Coconut Chicken
 
Brothy Coconut Chicken
 
Spring Simmer

Brothy Coconut Chicken

50mins
easy
Servings: 2

When the sun's out, we still want something nourishing, just lighter, brighter, and full of flavour. Zena's Kitchen has done exactly that with this beautiful brothy coconut chicken. Our organic frozen chicken bone broth cubes melt into silky coconut milk, lifted by lemongrass, fresh ginger and a good squeeze of lime for that perfect summer zing. It's the kind of bowl that works just as well al fresco as it does on the sofa. Enjoy with some fluffy, white rice on the side or simply on its own.

Written by Zena Kamgaing

Ingredients

  • 2 organic, free-range chicken breasts
  • 2 banana shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 30g fresh ginger, finely chopped
  • 2 tbsp neutral oil
  • 400ml good-quality coconut milk
  • 400ml water
  • 2 lemongrass stalks, bruised
  • small handful of fresh coriander, finely chopped
  • 1/2 lime, juiced and more to taste
  • 2 tbsp chilli oil, to serve
  • 7 Organic Chicken Bone Broth Cubes
Free-Range Organic Bone Broth Cubes
£6.00
£6.00
FIND A STOCKIST

Instructions

  1. Add the shallots, garlic cloves and fresh ginger to a food processor and pulse until well combined. You want them finely broken down but not completely blended to a paste. A little texture is perfect here.
  2. Heat the 2 tablespoons neutral oil in a wide pan over a medium-low heat. Add the shallot, garlic and ginger mixture and gently sweat, stirring occasionally, until softened and fragrant.
  3. Pour in the 400 milliliters coconut milk, then add in the broth cubes. Follow with the water, the 2 lemongrass stalks, and a generous seasoning of salt and pepper. Stir everything together.
  4. Bring to a gentle simmer and cook for 5 minutes to let all the flavours meld together.
  5. Add the 2 chicken breasts straight into the simmering broth. Allow it to come back to a gentle simmer, then remove from the heat and let the chicken poach in the residual heat for 15 minutes, until cooked through.
  6. Once the chicken is cooked through, stir in the fresh coriander and lime juice to taste. Slice or shred the chicken and add to a bowl, then ladle over the coconut broth. Serve with rice and the chilli oil drizzled over the top.

Reviews

See what other customers are saying about this recipe

0
Based on 0 reviews
Tried this recipe? Add your own review with photos, videos, tips and star rating