Poached Chicken with Green Goddess Dressing and Grains

Ingredients

• 4 boneless, skinless chicken breasts
• 2 bay leaves
• 2 garlic cloves, lightly crushed
• 1 tsp whole black peppercorns
• ½ lemon, sliced into rounds
• 200g cracked freekeh
• 600ml vegetable stock
• 1 ripe avocado, peeled and stoned
• 20g fresh flat-leaf parsley
• 10g fresh tarragon leaves
• 15g fresh chives, roughly chopped
• 3 tbsp Greek yoghurt
• 1 garlic clove
• 1 lemon, juice only
• 3 tbsp extra virgin olive oil
• 1 cucumber, halved lengthways and sliced on the diagonal
• 150g radishes, thinly sliced
• 1 tbsp white wine vinegar
• 1 tsp caster sugar
• 10g fresh chives, finely snipped, to serve
• 1 lemon, cut into wedges, to serve
• extra virgin olive oil, to drizzle, to serve
• crusty sourdough bread, to serve
• mixed leaf salad, to serve

Method

1. Place the chicken breasts in a wide saucepan with the bay leaves, crushed garlic, peppercorns and lemon slices. Cover with cold water, bring to a gentle simmer over a medium heat, then reduce to low and poach for 18–20 minutes until the chicken is opaque throughout with no pink at the centre.
2. Meanwhile, rinse the freekeh under cold water, then tip into a saucepan with the vegetable stock. Bring to the boil, reduce the heat, cover and simmer for 20–25 minutes until the grains are tender and the stock is absorbed. Season well with salt and pepper and set aside.
3. While the chicken poaches, combine the sliced radishes in a small bowl with the white wine vinegar and caster sugar. Toss well and leave to quick-pickle for at least 10 minutes until lightly softened and bright pink.
4. Make the green goddess dressing by blending the avocado, parsley, tarragon, chives, Greek yoghurt, garlic and lemon juice in a blender or using a stick blender until smooth. Stream in the olive oil and blend again until glossy and creamy. Season to taste.
5. Toss the sliced cucumber with a pinch of salt and a squeeze of lemon juice. Leave to sit for 5 minutes to draw out a little moisture, then drain.
6. Remove the chicken from the poaching liquid and leave to rest for 3 minutes, then slice thickly on the diagonal.
7. Spoon the freekeh into wide bowls, then arrange the sliced chicken on top. Scatter over the cucumber and drained pickled radishes.
8. Spoon the green goddess dressing generously over the chicken and grains. Finish with snipped chives, a drizzle of extra virgin olive oil and a wedge of lemon alongside, with crusty sourdough and a mixed leaf salad on the table.