Poached chicken breasts with fresh zaatar.
Sometimes the best results come from slowing things down. Instead of boiling, a gentle approach allows the chicken to cook softly in residual heat, resulting in a more tender, juicy texture every time.
Poached Chicken Breasts with Fresh Zaatar
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Sometimes the best results come from slowing things down. Instead of boiling, a gentle approach allows the chicken to cook softly in residual heat, resulting in a more tender, juicy texture every time.
Ingredients
- 3 chicken breasts
- 1½ litres water
- 2–3 spring onions
- 2-3 bay leaf
- 6–8 black peppercorns
- 4–5 pink peppercorns
- 3–4 cardamom pods
- 1 small cinnamon stick
- 1–2 tsp salt
Method
- 1)
Place the water, spring onions, bay leaves, peppercorns, cardamom, cinnamon and salt into a small to medium saucepan.
- 2)
Bring everything to a boil to allow the flavours to infuse the water.
- 3)
Once boiling, gently lower in the chicken breasts. Reduce the heat until you reach the gentlest possible simmer. You should only see the occasional tiny bubble breaking the surface.
- 4)
Turn off the heat completely, cover the pot with a lid and leave the chicken to poach gently in the residual heat for 20 minutes.
- 5)
Remove the chicken from the liquid and let it rest for 5 minutes before slicing or shredding.
- 6)
Perfect for salads, sandwiches, wraps, grain bowls or keeping in the fridge for easy meals throughout the week