A succulently poached chicken breast on a bed of crisp vegetables and broth


  • 2Lt Chicken Stock (store bought or home made)

  • 2 Chicken Breast fillet, skin on

  • 1 ts Morroccan Spice Powder

  • 1 ts Tumeric root finely chopped

  • .5 bunch coriander with root

  • 50ml Lemon juice

  • 200ml white wine

  • seasoning to taste

  • 100g Green Beans 40mm lenghts

  • 100g Carrots cut paysanne

  • 100g Celery cut paysanne

  • 100g Brown cut paysanne

  • .25 cup coriander leaves to garnish


  • 1.

    Bring to boil chicken stock

  • 2.

    Add, tumeric root, Morroccan spice, white wine, lemon juice, coriander and seasoning

  • 3.

    Turn down to very gentle simmer and emerse chicken breasts in broth

  • 4.

    Poach chicken breast on low heat in stock for 10 - 15 mins, until cooked and firm to touch

  • 5.

    Remove breast from broth and set aside

  • 6.

    Strain broth to remove flavorings from the added ingredients

  • 7.

    Return broth to heat and add vegetables and cook 2-3 mins

  • 8.

    Add fillets to broth and cook for a further 5 mins

  • 9.

    Check veggies are cooked crsip and Spoon into the centre of large round deep plate

  • 10.

    Slice chicken breast on the angle and place on top of vegetables

  • 11.

    Ladle in two spoons of broth

  • 12.

    Ganish top of chicken with remaining coriander


My first recipe post so if there is anything you are unsure of, drop me a line =]

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