serves
2
prep
25 minutes
cook
45 minutes
difficulty
Easy
serves
2
people
preparation
25
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- ½ tbsp organic cultured butter
- ½ white onion, sliced
- 250 g skinless chicken thighs, seasoned with sea salt and pepper
- 500 ml chicken stock
- 2 sprigs thyme
- 1 celery stalk, chopped
- 1 carrot, chopped
- freshly ground black pepper, to taste
- ½ sweet potato, sliced into ½ cm rounds
- 175 g kale, shredded
- 140 g peas
- ½ bunch spring onion, sliced
- 1 fresh chilli, chopped (optional)
Pesto
- 1 large handful of kale or spinach
- 1 bunch basil
- 1 bunch parsley
- ½ cup macadamias
- 1–2 tbsp lemon juice
- 4 cloves garlic, crushed
- ½ tsp pepper
- 4 tbsp macadamia oil (or extra virgin olive oil)
- sea salt, to taste
Instructions
To make the pesto, blanch kale or spinach in boiling water for 1 minute, then plunge into cold water to stop the cooking process. Now blend it with the rest of the ingredients in a food processor until a thick paste forms. If you prefer a runnier pesto, add more oil. Set aside.
To make the chicken, heat the butter in a large, heavy pan. On a low-medium heat, fry the onions until soft. Add the chicken and fry until the chicken is lightly browned, then add the stock, thyme, celery, carrot and freshly ground black pepper. Bring it to the boil, cover, reduce heat and simmer for 10 minutes.
Add the sweet potato and simmer for a further 10 minutes, or until the chicken is cooked and the sweet potato is soft.
Stir through the kale, peas, spring onion and chilli (if using). Bring the pot back up to the boil, then cover and cook for a further 5 minutes. Divide between 2 bowls, stir 1 tablespoon of pesto into each bowl, and serve.
Note
• Pesto can be made in a variety of ways and is a great way to liven up many dishes. Feel free to use any greens and herbs you like depending on the season (although basil is pretty much always a staple). Store in a sterilised glass jar for around one week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
