A uniquely Australian twist on this braised chicken recipe that incorporates native herbs and emu prosciutto for extra flavour.
Marinate the chicken breast in Wildfire Spice and olive oil.
Remove the corn from the husk and rub with olive oil; BBQ until tender.
Add some oil to a pan and briefly fry the ginger and chilli; add the chicken stock and bring to the boil.
Add the polenta, chicken and coconut cream and simmer for 5 minutes.
Remove the corn kernels from the cob and add them to the soup; simmer for I minute more.
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