Flourish Health & Wellbeing eMag - Latest Edition - Flipbook - Page 39
1. Prep ingredients
Preheat the oven to 220C, fan-forced. Line
an oven tray with baking paper. Drain and
rinse the chickpeas, then spread over the
lined tray. Roast for 15 mins or until crisp.
Cut the carrot into small chunks. Crush
or 昀椀nely chop the garlic. Finely chop
the spring onions. Finely chop the dill,
keeping the stems and leaves separate.
2. Poach chicken
Put the chicken 昀氀at on a board, put your
hand on top and halve horizontally into
昀椀llets. Crumble the stock cubes into
a medium saucepan, add 1L (4 cups)
water and bring to a simmer. Stir, then
add the chicken, carrot, garlic, spring
onion and dill stems, reduce the heat to
medium-low and cook for 5 mins (see
cooking tip). Remove from the heat and
stand for 4 mins.
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3. Simmer broth
Remove the chicken from the broth and
set aside. Return the broth to medium
heat and cook for a further 6-8 mins
until slightly reduced. Reduce the heat
to low to keep the broth warm.
4. Blanch beans
Meanwhile, bring a small saucepan of
water to the boil for the beans. Trim
the beans and cut into 3cm lengths on
an angle. Cook the beans in the pan of
boiling water for 4-5 mins until tender.
Drain and return to the pan.
5. Finish broth
Finely grate the zest of half the lemon*,
then juice the half. Add the remaining
dill, 1 tbs lemon juice and 1 tsp dijon
mustard to the broth and whisk to
combine. Taste, then season with salt
and pepper.
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6. Get ready to serve
Add the lemon zest and 2 tsp extra virgin
olive oil to the beans, season with salt
and pepper and toss to combine. Shred
or slice the chicken. Divide the chickpeas,
chicken and beans among bowls. Ladle
over the broth and add the aioli to serve.
