Lemon Ginger Poached Chicken (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 ripe avocado, halved, pitted and flesh chopped |
1/2 cup plain yogurt |
1 lime, juiced |
1 gallon water |
1/2 cup chopped celery |
1 large onion, peeled and chopped |
1/2 cup peeled and chopped carrots |
4 lemons, halved |
1/2 cup minced ginger |
4 lemongrass stalks, top and bottom scored |
1 cup dry white wine |
1 teaspoon sea salt |
1 teaspoon peppercorns |
6 (6 to 8-ounce) boneless, skinless chicken breasts |
2 tablespoons grapeseed oil |
1/4 cup chopped red onion |
2 cups canned black beans, rinsed |
1 large vine-ripened tomato, diced |
1/4 cup chopped green onion |
1 teaspoon minced parsley leaves |
2 tablespoons white balsamic vinegar |
kosher salt and freshly ground black pepper |
Directions:
1. In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
2. In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.
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