Gary's favourite WW Freestyle™ recipe as seen on Studio 10
Poached chicken, asparagus, peas and coriander chutney
Prep time: 20 mins | Cook time: 1 hour
5 SmartPoints value per serve | Serves: 4
2 large skinless chicken breasts
2 kaffir lime leaves
2 tsp extra virgin olive oil
1 bunch fresh coriander, leaves picked
1 tsp finely grated ginger
1 clove garlic, crushed
¼ cup (60g) young coconut flesh [see tip]
2 tbs coconut water
1 tbs mustard oil (see tip)
3 green cardamom pods, seeds only [see tip]
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp chilli powder
10 fresh curry leaves
1 bunch asparagus, cut into 1 cm slices
1 cup fresh peas
1 cup sugar snaps peas
1 cup baby spinach leaves
1 bunch broccolini, cut into 1.5 cm lengths
1 tsp extra virgin olive oil
12 cashew nuts, toasted
12 natural almonds, coarsely chopped
Place the chicken breasts into a sous vide vacuum bag and season with salt and pepper, add lime leaves, 2 teaspoon of olive oil and seal. Cook in a water bath at 64⁰C for 1 hour. Alternatively poach chicken in just simmering water seasoned with salt, pepper, lime leaves and oil for 5 minutes. Turn off the heat and stand in poaching liquid for 15 minutes.
Blanch the coriander leaves in boiling water for 20 seconds then refresh in iced water. Drain well and squeeze to remove excess water. Place the blanched coriander leaves, ginger and garlic into a small food processor. Add ¼ teaspoon salt, young coconut flesh and coconut water.
Heat the mustard oil in a frying pan, add cardamom seeds, cumin and mustard seeds, chilli and curry leaves and toast for 20-30 seconds or until fragrant. Remove from pan and allow to cool slightly. Add toasted spices to the food processor and process until smooth. Add a little more coconut water if necessary to get a nice sauce-like texture, set aside.
Blanch the asparagus, peas, sugar snaps and spinach for 1 minute in plenty of boiling salted water or until bright green, drain and season with salt and pepper, drizzle with 1 teaspoon olive oil. Remove the chicken from the vacuum bags or poaching liquid and slice each breast into six.
Place a spoonful of coriander chutney into each bowl then place three slices of chicken on top of the sauce in each bowl. Scatter the green vegetables over and around the chicken then sprinkle over the cashews and almonds. Serve.
Tip: Mustard oil and green cardamom pods are available from Indian grocery stores. For the young coconut flesh buy a young drinking coconut and remove a large enough hole from the eye end to then scoop out the young flesh with a spoon. You can also buy frozen young coconut flesh from Asian grocery stores.
Note: the coriander chutney can be easily stored in a jar in the fridge for 3-4 days.