Poached chicken with green harissa

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
less than 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the chicken

  • 500ml/18fl oz chicken stock
  • 150ml/5fl oz dry sherry
  • 1 tbsp soy sauce
  • 4cm/2in knob fresh ginger
  • 4 garlic cloves, crushed
  • 1 star anise
  • 1 onion, quartered
  • 1 orange, pared zest only
  • 1 tbsp coriander seeds, crushed
  • handful coriander and parsley stalks
  • 1 red or green chilli
  • pinch salt
  • 2 chicken breasts
  • 100g/3½oz radishes, thinly sliced
  • 4 spring onions, thinly sliced

For the green harissa

  • 1 small bunch coriander
  • 1 small bunch parsley
  • 1 Thai red or green chilli
  • 1 garlic clove, minced or grated
  • olive oil
  • 1 lime, juice only

To serve

  • 1 bunch watercress


  1. To make the chicken, put all the ingredients into a saucepan, apart from the chicken breast, and bring to the boil. Add the chicken, radishes and spring onions and turn the heat off. Cover with a lid and set aside for 10–15 minutes or until cooked through. Remove from the stock and rest for a few minutes before thinly slicing.

  2. Blend together the green harissa ingredients in a food processor.

  3. Divide the watercress between two bowls, top with some chicken and ladle over some broth. Spoon over the green harissa and serve.