Print Recipe Poached chicken and fig salad with Gorgonzola dressing Ingredients Salad 1L (4 cups) chicken stock 3 bay leaves 4 peppercorns 4 skinless chicken breasts 8 figs, quartered 1½ avocados, diced 60ml (¼ cup) pumpkin seeds, toasted 12 cucumber ribbons 1 spring onion, thinly sliced 80g fresh watercress Dressing 60g Gorgonzola 5ml (1 tsp)
This recipe for sticky chicken thighs with warm marinated Rosa tomatoes and chunky tzatziki is perfect for leftover chicken. Simply shred it up, mix it with marinade and…
Lemon-roasted chicken with parsnips is full of tangy deliciousness. Reducing the oven heat and leaving the chicken in for a little while longer is a great way to…
The acidity of Sauvignon Blanc stands up to the zingy tomato flavours of the Chicken Parmigiana. One that has been aged for a few years will have a…
Print Recipe Coconut green curry-poached chicken breast and noodle salad Serves: 4 Cooking Time: 40 mins Ingredients 1 x 80g sachet Thai green curry paste 1 x 400ml tin coconut milk 200ml water 4 chicken breasts 4 baby cucumbers, halved lengthways handful pea shoots handful crimson microherbs 2 handfuls fresh peas, blanched 200g fine rice