A uniquely Australian twist on this braised chicken recipe that incorporates native herbs and emu prosciutto for extra flavour.


  • 4 x 100g chicken breast

  • 1 teaspoon Wildfire Spice*

  • Yarras Grove olive oil, as needed

  • 3 cobs sweet corn

  • 1 chilli, chopped

  • 1 teaspoon minced Buderim ginger

  • 2 litre chicken stock

  • 200g polenta

  • 100ml coconut cream

  • seasoning to taste

  • 100g emu proscuitto (or any other proscuitto)


  • 1.

    Marinate the chicken breast in Wildfire Spice and olive oil.

  • 2.

    Remove the corn from the husk and rub with olive oil; BBQ until tender.

  • 3.

    Add some oil to a pan and briefly fry the ginger and chilli; add the chicken stock and bring to the boil.

  • 4.

    Add the polenta, chicken and coconut cream and simmer for 5 minutes.

  • 5.

    Remove the corn kernels from the cob and add them to the soup; simmer for I minute more.


Wildfire Spice can be purchased at:

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