Poached chicken with broad bean mash
frozen broad beans
1000 g, (1 kg)
fresh lemon rind
2 tsp, grated, plus extra to garnish
1 clove(s), quartered
2 tbs, chopped, plus extra to garnish
skinless chicken breast
600 g, (2x300g fillets)
fresh bay leaf
50 g, (1 bunch)
1 medium, cut into wedges
- Cook broad beans following packet instructions. Drain. Refresh under cold water and drain. Peel and discard skins. Process beans, rind, juice, garlic and chopped mint in a food processor until almost smooth. Season mash with salt and pepper.
- Meanwhile, place chicken, peppercorns and bay leaf in a large saucepan and cover with cold water. Bring to a simmer over high heat. Reduce heat and simmer, partially covered, for 15 minutes or until chicken is cooked through. Remove chicken from cooking liquid and thinly slice. Discard cooking liquid.
- Meanwhile, boil, steam or microwave carrots until just tender. Drain.
- Serve chicken with broad bean mash, carrots, extra rind, mint leaves and lemon wedges.