Jacqueline Alwill

Brown Paper Nutrition

Poaching chicken isn’t particularly tricky at all. Boil water, add chicken, cover, take off heat, sit for a period of time (depending on size of chicken or pieces) and then it’s cooked itself – neat right? And whilst it’s so obvious that doing the same with coconut milk or other liquids would produce a great result, I’ll admit I’ve never actually poached chicken in coconut milk just to enjoy on salads (like deliciousness featured) until now. I know right?

Coconut poached chicken is a beautiful way to change the flavours of the chicken and ensure the chicken doesn’t taste dry. Poach a couple of chicken breasts and use throughout the following 2-3 days on salads, you won’t be disappointed.


GF : DF : SF

Serves 4

2 organic free range chicken breasts

400ml tin coconut milk

pinch sea salt

Pour coconut milk into small saucepan and bring to the boil. Add whole chicken breasts, bring to a simmer, then turn off heat, cover with lid and allow to poach for 30-40 minutes (depending on size of chicken breast). Drain coconut milk, slice and serve chicken as desired.