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Cooling Braised Chicken and Mum's Best Ever Rice

Updated: Oct 20, 2022

Patients and friends are always asking for Ayurvedic recipes ideas, as they adopt healthier diet and nutrition. So this is the first of a regular feature aimed at inspiring you to try out some new dishes, that are not only healthy for all, but delicious. I cooked this Braised Chicken recipe for friends last night and they both said it was the nicest chicken they had tasted!! I've paired it with a simple recipe for rice, that my Mum gave me. Let me know if you like it! In a future post I'll share my thoughts on a number of cookbooks I'm reviewing, this is taken from 'Eat, Taste, Heal - by Thomas Yarema, Daniel Rhoda and Chef Johnny Brannigan.

Braised Chicken with Coriander Reduction Sauce. Lightly oil a baking dish with a tablespoon of ghee (or sunflower oil). Place 4 boneless chicken breasts in the dish and coat with the ghee, then season. Pour in a cup of organic chicken or vegetable stock. Cook in the oven for around 25mins (350'F). Use a blender to blend about 2 cups of coriander with 1 cup of filtered water until smooth. Heat a tablespoon of ghee over medium heat, and saute 1tsp freshly grated ginger. Add 1tsp ground fennel seeds and cook for another minute. Stir in 1/4 tsp turmeric powder, 1tsp salt mixed with some dried herbs (any or all of the following basil, rosemary, thyme, mint, marjoram, sage, bay leaves), 1/2 tsp maple syrup, 10 mint leaves chopped and mix with the coriander puree and a cup