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fail-proof poached chicken paleo recipe shredded poultry lunch dinner-min

Recipe: fail-proof poached chicken

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I don’t know about you, but I find chicken cooked in the oven can be a bit dry and fried chicken can be a little greasy (not to mention make an complete mess of the kitchen) , so lately I've been poaching chicken instead. This is my favourite way to cook chicken that I'm going to be shredding, or adding to a recipe that calls for pre-cooked chicken.

Recipe: fail-proof poached chicken
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Ingredients
  • Chicken (as much as your recipe calls for)
  • A splash of white wine
  • Water
  • A couple of bay leaves
  • A small piece of fresh ginger
  • A few black peppercorns
  • Sea salt
Instructions
  1. Dice the chicken up into roughly equal sized pieces.
  2. Arrange the chicken at the bottom of a pan, trying to make sure none of the pieces overlap
  3. Pour the wine over first, then add cold water until the chicken is completely submerged by about 5cm of water.
  4. Throw in the bay leaves, ginger, peppercorns, then season.
  5. Bring the water to a boil, then when it boils reduce the heat and allow it to simmer.
  6. If you’re going to use the liquid, you’ll want to spoon off the scum that will come to the top.
  7. Simmer the chicken for a few minutes until thoroughly cooked. Ideally, you’ll want to use a meat thermometer to ensure it’s cooked all the way through before removing from the heat, otherwise, test the largest piece to ensure it’s cooked all the way through, and the juices run clear.
  8. Once cooked, drain the chicken pieces and shred, or use as they are.

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fail-proof poached chicken paleo recipe shredded poultry lunch dinner-min

Paleo recipe Shredded Chicken with Courgette Ribbons, Kalamata Olives, Sundried Tomatoes and Lemon dinner lunch-min

Recipe: Shredded Chicken with Courgette Ribbons, Kalamata Olives, Sundried Tomatoes and Lemon

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There are plenty of reasons I love this recipe, but there are two that stand out way above the rest. Firstly, it's ready in under 5 minutes, and secondly, it looks like it’s taken you all day! It’s perfect for summer BBQs where you’d much rather be spending your time with friends and family rather than in the kitchen peeling more vegetables or prepping more salad. The contrast in colours and shapes on the table make it a visually stunning dish – and it’s super tasty too!

Serves 4

Shredded Chicken Ingredients:

  • ½ medium chicken, pre roasted and cooled
  • 4 large zuchini/ courgettes
  • A large handful Kalamata (or any other meaty black olives), roughly chopped
  • 6 – 8 Sundried tomatoes, roughly chopped
  • Juice and zest 2 lemons
  • A good splash olive oil
  • 1 tsp raw honey
  • A small handful fresh basil, finely chopped
  • Salt and pepper, to taste

Shredded Chicken How To:

1)    Using a fork, finely shred half of the chicken, leaving the other half to snack on later! Set aside.

2)    Using a vegetable peeler, ribbon the courgettes lengthways. Work your way around the vegetable and into the middle, to create elegant spirals. Transfer to a large salad bowl and combine with the chicken. Mix in the olives and sundried tomatoes.

3)    Sprinkle the lemon zest over the salad before squeezing over the juice. Combine the olive oil with the raw honey (to cut the acidity of the lemons and the olives) before drizzling over the salad. Toss well, before adding your chopped herbs and seasoning to taste.

Paleo recipe Shredded Chicken with Courgette Ribbons, Kalamata Olives, Sundried Tomatoes and Lemon dinner lunch-min