Braised Chicken In A Sweet Corn and Polenta Broth
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 7:01pm

Ingredients




4 100 grams chicken breasts
1 teaspoon Wildfire Spice*
Yarras Grove olive oil, as needed
3 cobs sweet corn
1 chilli, chopped
1 teaspoon minced Buderim ginger
2 litrs chicken stock
200 grams polenta
100 milliliters coconut cream
seasoning to taste
100 grams emu proscuitto
(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id= 15)

Preparation

1 Marinate the chicken breast in Wildfire Spice and olive oil. 2 Remove the corn from the husk and rub with olive oil; BBQ until tender. 3 Add some oil to a pan and briefly fry the ginger and chilli; add the chicken stock and bring to the boil. 4 Add the polenta, chicken and coconut cream and simmer for 5 minutes. 5 Remove the corn kernels from the cob and add them to the soup; simmer for 1 minute more.