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Braised Chicken in a Sweet Corn and Polenta Broth

 

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.
18

Yield

4

servings

Prep

20

min

Cook

15

min

Ready

35

min

Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

4 each chicken breasts
100 grams each
1 teaspoon mixed spice
*
1 x olive oil
as needed
*
3 each corn cobs
sweet
*
1 each hot chili peppers
chopped
*
1 teaspoon ginger
minced
*
2 litres stock
chicken
*
200 grams polenta
*
100 millilitres coconut cream
*
1 x salt and black pepper
to taste
*
100 grams prosciutto
*

Directions

Marinate the chicken breast in Wildfire Spice and olive oil.

Remove the corn from the husk and rub with olive oil; BBQ until tender.

Add some oil to a pan and briefly fry the ginger and chilli; add the chicken stock and bring to the boil.

Add the polenta, chicken and coconut cream and simmer for 5 minutes.

Remove the corn kernels from the cob and add them to the soup; simmer for I minute more.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 14120% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 64mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 53g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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