Name: Broccoli with coconut-coriander sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: Woolworths Tenderstem broccoli 400g,olive oil, for drizzling ,sea salt, to taste ,fresh coconut, grated, to garnish ,Woolworths crispy onion sprinkle, to garnish ,For the sauce: ,coconut milk 1cup,fresh coriander 1⁄4cup,lime, zested and juiced 1,lemongrass, finely chopped 1stalk,garlic, minced 1clove,ground cumin 1⁄2t,salt 1⁄4t,freshly ground black pepper 1⁄4t

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Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 10 minutes

Ingredients

1.3 kg free-range whole chicken
1 x 5 cm piece fresh ginger, peeled and sliced
1/2 head garlic
2 lemons, halved
2 T olive oil
3 small red onions, quartered
1 fennel bulb, sliced
3 - 4 carrots, peeled and sliced
1 of each Woolworthscrushed garlic ginger chilli lemongrass
1 T coriander seeds
1.5 litres water
200 g Woolworths brown and wild rice
sea salt and freshly ground black pepper, to taste
chilli oil, for serving
fresh lemon, for serving
Woolworths crispy onion sprinkle, for serving
Italian parsley, chopped, for serving

Method

1. Stuff the chicken with the ginger, garlic and 1⁄2 lemon. Heat the olive oil in a large saucepan and cook the onions, fennel, carrots and crushed garlic, ginger, chilli, lemongrass and coriander seeds
for 1 minute, or until fragrant.
2. Add the chicken and remaining lemons. Cover with water until the chicken is almost submerged. Add the rice and cover with a lid. Simmer for 1 hour, or until the chicken and rice are cooked. Set aside in the saucepan for 30 minutes.
3. Carefully remove the chicken from the saucepan and shred the flesh, discarding the skin and bones. Return the meat to the rice broth. Season to taste.
4. Ladle into bowls, drizzle with the chilli oil, squeeze over the lemon and top with the onion sprinkles and parsley.

Find more soup recipes here.

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Ingredients

Method