Poached Chicken, Roasted Squash and Dill
- Milk
Ingredients
unit(s)
British Chicken Breasts
sachet(s)
Chicken Stock Powder
unit(s)
Echalion Shallot
pot(s)
Star Anise
grams
Dill
unit(s)
Broccoli
unit(s)
Garlic Clove
unit(s)
Lemon
grams
Low Fat Natural Yoghurt
(Contains: Milk)
pot(s)
Smoked Paprika
unit(s)
Butternut Squash
Not included in your delivery
750 milliliter(s)
Water for the Stock
Instructions
Pre-heat your oven to 210 degrees. Start by prepping the butternut squash. Cut the squash in half lengthways and scoop out the seeds from the bulbous bottom. Cut each half into six wedges and pop onto a baking tray. Drizzle on a glug of oil and then season each wedge with a pinch of salt. Sprinkle on the smoked paprika and then roast them in the oven for 25-30 mins. Tip: Your squash is ready when the edges are beautifully charred and the flesh is soft.
With your butternut in the oven, get on with the rest of your prep. Pop the water specified in the ingredients table into a saucepan with the chicken stock pot and the star anise. Bring it up to the boil over high heat and then reduce to a gentle simmer. We will use this later to poach the chicken.
Put a frying pan on high heat and add a glug of oil. Season the chicken breasts with salt and pepper and then fry the chicken for 2 mins on both sides. Tip: You want the chicken breasts to be nicely browned. When they are browned, pop them into the simmering chicken stock and poach for 12-14 mins. Tip: Make sure the chicken stock is bubbling gently, adjust the heat accordingly.
Keep the frying pan to one side off the heat we will use it again later. Chop the broccoli down into small florets (small trees). Cut the shallot in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Keep all of this prep to one side we will cook it later.
Roughly chop the dill and mix it into the yoghurt with half of the garlic and a squeeze of lemon juice. Keep to one side.
When your chicken is cooked. Tip: The centre is no longer pink. Leave it in the stock, off the heat and get on with cooking your broccoli.
Heat the frying pan you used to brown the chicken in over a medium-high heat and add the chopped shallot. Cook for 3 mins and then stir in the garlic and broccoli. Stir fry for a minute and then add a ladleful of the chicken stock to the pan. Cover your frying pan with a lid or foil and steam your broccoli for 3-4 mins. Season with salt and pepper when your broccoli is tender and get ready to serve!
Remove the chicken from the stock and slice into five pieces. Pop an equal number of butternut wedges on each plate and surround with the broccoli florets. Spoon the shallots and garlic on top of the broccoli and then pop the sliced chicken on top. Drizzle on the dill flavoured yoghurt and enjoy!
