Braised Chicken in a Sweet Corn and Polenta Stock

    25 minutes

    Delicious braised chicken seasoned with Australian native Wildfire Spice. The polenta and corn make this soup a meal.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 4 x 100g chicken breast
    • 1 teaspoon Wildfire Spice
    • Yarras Grove olive oil, as needed
    • 3 cobs sweet corn
    • 1 chilli, chopped
    • 1 teaspoon minced Buderim ginger
    • 2 Litres chicken stock
    • 200g polenta
    • 100ml coconut cream
    • 100g emu proscuitto (or other proscuitto of your choice)

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Marinate the chicken breast in Wildfire Spice and olive oil.
    2. Remove the corn from the husk and rub with olive oil; BBQ until tender.
    3. Add some oil to a pan and briefly fry the ginger and chilli; add the chicken stock and bring to the boil.
    4. Add the polenta, chicken and coconut cream and simmer for 5 minutes.
    5. Remove the corn kernels from the cob and add them to the soup; simmer for I minute more.

    Serving suggestion

    To four medium sized soup plates, divide up the broth. Garnish each with some watercress and finish with the emu proscuitto. Any proscuitto can be used, pan-fried to crispness.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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