Lose It! – July 2019

CHICKEN

LIME AND GINGER

POACHED CHICKEN

WITH PAK CHOI

SERVES 4

4 chicken breast fillets

2 lemongrass stalks,

bruised

1 x 7cm piece of ginger,

sliced

1 star anise

juice of 1 lime

1 x 400g tin coconut milk

1 cup home-made chicken

stock

1 tbsp ghee

150g shimeji mushrooms

15g radish, finely sliced

100g baby pak choi,

blanched

10g micro herbs to garnish

chopped spring onion

1. Put the chicken breasts
   in a pot, add lemongrass,
   ginger, star anise, lime
   juice, coconut milk and
   stock. Bring to a simmer
   and poach gently for 15
   minutes or until the chicken
   is cooked through.


2. Remove the chicken
   from the broth and drain
   it well. Set the chicken
   aside until cool enough to
   handle, then slice.


3. Heat the ghee in a pan,
   toss in the mushrooms and
   cook for 2–3 minutes or
   until just cooked through.


4. Toss together the sliced
   chicken, mushrooms,
   radish and pak choi.


5. To serve: Serve chicken
   garnished with micro herbs
   and spring onion.

SPICY CHICKEN WINGS

WITH SALSA

SERVES 4

FOR THE SAUCE

2 cloves garlic, chopped

1 mild large red chilli, chopped

½ tsp peri peri, ground

2 tsp sea salt flakes

3 tbsp sherry vinegar

5g fresh oregano

5g parsley, chopped

(^1) / 3 cup avocado oil
650g chicken wings
FOR THE SALSA
1 avocado, cubed
½ red onion, sliced
1 green chilli, chopped
1 spring onion, chopped
3g mint, chopped
2 tbsp extra-virgin olive oil
Himalayan salt and black pepper

1. Preheat the oven to 190°C. In
   a bowl mix together the sauce
   ingredients and season well. Place the
   wings onto a foil-lined baking tray and
   pour over sauce, toss to coat wings.


2. Pop the baking tray into the oven
   and roast for 30–40 minutes, turning
   once, or until the wings are golden
   and cooked through. Remove and
   set aside.


3. For the salsa: Toss together all
   the ingredients and season well.


4. To serve: Serve the wings hot,
   with salsa.

KEEP ON TRACK per serving

FAT 26G CARBS 11G PROTEIN 37G

KEEP ON TRACK per serving

FAT 56G CARBS 10G PROTEIN 33G

Lime and ginger

poached chicken

with pak choi

42 LOSE IT! VOLUME 31

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