Citrus Poached Chicken Breasts with Tahina Dressing recipe
|Prep time||45 minutes|
|Cook time||10 minutes|
|Total time||55 minutes|
|Meal type||Lunch, Main Dish, Salad|
|Misc||Pre-preparable, Serve Cold|
|Description||Boneless, skinless chicken breasts lightly poached in citrus and white wine are teamed with tahina and ginger in this dish that works equally well on top of cous-cous, quinoa, rice or a simple salad of spinach and cucumber.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 3fl oz tahina paste
- 3fl oz plain yogurt
- 0fl oz lime zest
- 2fl oz whole coriander seeds (crushed )
- 3fl oz fresh cilantro (coriander) and mint (roughly chopped)
- 2fl oz olive oil
- 1fl oz sumac
- 1 dash tabasco
- 4fl oz red wine vinegar
- 1 knob fresh ginger (peeled and grated)
- 2 cloves garlic (peeled and diced)
- 0fl oz dried mustard
Poach the Chicken
Trim the boneless skinless chicken breasts:
Remove the fatty edges and any gristle.
Score the top side of the chicken breasts lightly with a small sharp knife, making a cross-hatch pattern.
Lay the chicken breasts in a non-reactive shallow baking dish or braiser, scored side up.
Rub the salt into scored side of the chicken breasts.
Cover lightly with plastic wrap and set aside.
Let the chicken come to room temperature (at least 45 minutes) then rinse each breast in cold water and pat dry with paper towel.
Zest and juice the orange and any other citrus fruit you plan to use.
Mix with the chopped herbs and white wine.
Pour the mixture into a deep-sided skillet and bring to a light simmer over medium heat.
Lay each breast, score side down in the simmering liquid.
Cover and cook for 3 minutes per side. Remove from heat, cover and let sit for another 2 minutes. Test for done-ness by pressing the scored side lightly with a spoon or your finger. When it is done, the chicken breast feel slightly elastic. Do not overcook.
Combine all of the ingredients except the olive oil and the chopped cilantro in a food processor fitted with a steel blade.
Pulse until the ingredients are combined and the mixture is smooth.
Turn on the food processor and slowly add the olive oil drop by drop to the mixture, allowing it to thicken.
When you have added all of the oil, pulse 3 more times.
Spoon the dressing over the poached chicken and garnish with the chopped cilantro and mint.
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