Braised chicken in a sweet corn and polenta broth

Serves: 4

Difficulty: Braised chicken in a sweet corn and polenta broth title=
Ingredients

4×100g chicken breast
1 teaspoon Wildfire Spice
Yarras Grove olive oil, as needed
3 cobs sweet corn
1 chilli, chopped
1 teaspoon minced Buderim ginger
2 litre chicken stock
200g polenta
100ml coconut cream
seasoning to taste
100g emu proscuitto

Method

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 I minute more

Styling

To four medium sized soup plates, divide up the broth. Garnish each with some watercress and finish with the emu proscuitto

Notes
Obviously, any proscuitto can be used, pan-fried to crispness for that all-important textural crunch!

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Dining Downunder Cookbook
This Australian recipe of Braised chicken in a sweet corn and polenta broth is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Banjo Patterson’s Restaurant on the Parramatta River

Recipe By: Mark McCluskey

Mark McCluskey Be bold with your flavours here. The Wildfire Spice adds almost pizza notes but you can get smokey flavours from the BBQ or crank up the chilli, if you like it hot! Also, any prosciutto can be used, pan-fried to crispness for what Vic calls that all-important, “textural crunch!”