A delicious Spring recipe to awaken your taste buds and energise your mind in preparation for Summer. Courtesy of Gratitude Gaia Cookbook by Dan Trewartha, 2013.
Serves 4
Ingredients
- 4 Chicken breasts
- 6 star anise
- 200ml chicken stock/water
- 100ml fish sauce
- 1 litre of coconut milk
- 2 red chillies sliced (seeds removed if less heat is required)
- 2 x 5cm pieces ginger, sliced
- 2 spring onions, sliced
- 12 kaffir lime leaves, crushed
- 2 small sweet potatoes, peeled and diced
- Green vegetables of your choice e.g bok choy
- Lime wedges, coriander leaves, sprouts
Method
- Divide coconut milk and aromatics in half. Place one half in a pot with chicken stock or water and the other half in an ovenproof baking dish. Marinate the chicken in the baking dish, coating well with all ingredients. Leave chicken for as long as possible or overnight.
- Bring the sauce ingredients in the pot to a simmer over medium heat. Turn heat to low and simmer for half an hour.
- Meanwhile, roast sweet potato in a 180 degrees oven for 25 minutes, or untill tender.
- Roast chicken breast in the baking dish at 180 degrees for at least 20 minutes, or until cooked through.
- Meanwhile, slice and wash green vegetables and blanch in boiling water.
- Place sweet potato in warm bowls. Top with green vegetables and chicken and spoon sauce around bowls. Scatter with fresh coriander and sprouts, serve with lime wedges on the side.
By Claudette Wadsworth
BHSc, BA, Adv DN, Nut D, DRM, PostGrad NFM, MATMS, MNHAA
Naturopath, Nutritionist, specialist in Women's Health and Fertility
Bondi Junction 02 9389 3689 and Sydney CBD 02 9268 9000
info@claudettewadsworth.com.au
