This wonderful recipe has been created by our clever friends at Belazu. A delicious summer treat, incorporating light and fresh flavours with a satisfying aniseed kick from aromatic tarragon.
Ingredients
Method
-
Put all the ingredients for the poaching stock, apart from the chicken, into a medium pan and turn the heat onto high, till it begins to boil. Turn the heat down and simmer for 30 minutes.
-
Remove the skin from the chicken breasts (you could pop this in the oven later and create chicken crisps for chefs perks!). Carefully put the chicken breasts into the stock and turn the heat to medium to low, so that the chicken gently poaches. Cover with a lid or paper and turn the heat down if the stock starts to bubble. Leave the chicken for around 15 minutes and then take out to see if it is cooked. It should feel firm when pressed with your finger.
-
Remove the chicken from the broth and set to one side. Don’t discard the stock as it is full of flavour so can be used to make a delicious soup or broth. Pass it through a sieve and then allow to cool at room temp before refrigerating.
-
For the tahini sauce, combine all the ingredients and mix with a small whisk or fork. The Tahini will do this strange routine of getting thicker and stiffer, before relaxing to a smooth creamy paste. Set aside.
-
Combine all the ingredients for the dressing, making sure it is thoroughly emulsified. Set aside.
-
To plate, spoon the tahini on the base and spread out a little. Slice the chicken, cutting against the grain and arrange on top of the tahini so that each slice is laid back, resting on one another. Mix the dressing again before spooning over the top of the chicken and around the tahini. Sprinkle over some fresh spring onions and tarragon.
