Poached Chicken with Carrot and Ginger Purée

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Poached chicken with carrot and ginger puree postIf it is ever possible to have a healthy treat, this recipe for poached chicken with carrot and ginger purée would be it. A brilliant way to impress guests when throwing a dinner party, enjoy this delicious recipe as a starter or light main. 

Serves 4

Cooking time: 90 mins 

What You’ll Need:

  • 4 chicken breasts
  • 1litre of BRITA filtered water to make the liquor
  • Spices for liquor cinnamon, ginger, fennel, star anise (optional) 1tsp of honey
  • 8 carrots
  • 2 onions
  • 2 garlic cloves
  • 1litre of chicken stock made with BRITA filtered water
  • 1tsp chopped ginger
  • 25g butter
  • Fresh pea shoots
  • Salt and pepper

What To Do:

  • For the poaching liquor lightly toast the spices in a frying pan and add them to the BRITA filtered water, as well as the honey. Bring to the boil and infuse for 1 hour, as though making a broth.
  • Meanwhile slice the onions, ginger and garlic and sweat in pan with butter, stirring so the ingredients don’t colour. Add the carrots and 1 litre of chicken stock made from BRITA filtered water. Bring this to the boil and simmer until the liquid has been absorbed, season with salt and pepper and blitz in blender. The puree is finished!
  • Now place the chicken breasts in the simmering poaching liquor for 5 minutes. Then remove the pan from the heat, leave the to rest in liquor for a further 10 minutes so the breasts are cooked all the way through.
  • Dress the pea shoots in olive oil, lay the chicken on top of the puree, then simply serve!

Recipe from Lisa Faulkner and BRITA recipes. Lisa is launching the ‘Better with BRITA’ campaign highlighting how she uses BRITA filtered water as an ingredient in cooking for the best tasting food and drink. For details see www.brita.co.uk

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