A warming high protein meal.
Servings: Serves 4
- 4 organic chicken breast (skinless)
- 2 thai chilis (finely chopped) – these are quite spicy so reduce if seeking milder heat
- 1 inch piece ginger (microplaned) – organic if you can find it, but it can be difficult to locate
- 2 tbsp grape seed oil ( or another neutral oil that has a high smoke point)
- 100 grams organic baby spinach
- 2 cobs local organic corn
- 6 cloves organic garlic (finely minced or pressed)
- 3 organic shallots (finely diced)
- 3 cups organic vegetable or chicken stock (either from powder, or homemade)
- 1 bunch organic chives (very finely chopped)
- 2 tbsp organic olive oil
- Salt and pepper to taste
- Organic nasturtium leaves and edible flowers to garnish (optional)
This dish can be made vegetarian by substituting the chicken for grilled egg plant or zucchini slices and using vegetable stock.
Begin by preparing the marinade for the chicken breasts. Season both sides of each breast liberally with table salt. The easiest way is to lay them all on baking pan and season one side and then flip and repeat. After this combine the Thai chilies, ginger, grape seed oil in a small bowl and pour over the breasts. If eating within the hour leave out to absorb the flavours more quickly if preparing in advance refrigerate until needed.
Next, is an optional step that will keep the vegetables from losing their colours, if you don’t have the time simply add veggies to broth. Bring a medium pot of water to a boil. While water is heating, slice corn off cobb. This can get messy with corn falling everywhere. Doing this on a high lipped plate or shallow bowl will minimize corn spreading to every corner of your kitchen! Weigh out spinach. When water is boiling add a liberal dose of salt. The water should taste like the ocean. The salt will season the vegetables and prevent some of the vegetables properties from leaching into the water. Once water is boiling add corn and blanch for 1 minute. Remove with slotted spoon and refresh in a bowl of cold water. Next, add spinach and blanch for 15 seconds. Remove with slotted spoon and refresh in the bowl of water containing corn. Drain and set aside. Keep blanching water to make vegetable stock.
Heat a large pot (large enough to accommodate ingredient and 3 cups stock comfortably) on medium heat. When pot is warm, add the olive oil followed by the prepared shallots and garlic sautéing for 4-5 minutes or until soft and translucent. If heat is too high and they begin to brown lower heat. Next, add 3 cups vegetable stock (tip: you can use some of the left over blanching water to blend with the powdered stock, just make sure it’s not too salty!!) Simmer gently while you grill the prepared chicken.
Heat your grill or barbecue (can also be oven roasted or pan seared if lacking a grill). Once grill is hot rub with oil and lay chicken breasts on an angle. Grill the chicken for 5 minutes each side (keep in mind larger breasts may need more time and smaller less time) If in doubt use a meat thermometer the internal temperature should come to between 160-165 degrees Fahrenheit after resting. Once chicken is finished cooking place on a plate tent lightly in foil and let rest for 5 minutes. This will allow the juices to redistribute throughout the breast and result in juicier chicken!
Lastly, add blanched corn, spinach and chopped chives to broth, let simmer until warmed through 1-2 minutes.
To serve: ladle soup into shallow bowls, top with grilled chicken breast (sliced) and garnish with nasturtium leaves and edible flowers. Serve. (alternatively the chicken can be sliced or chopped and added to the broth rather than being served on top)