Braised Chicken In A Sweet Corn And Polenta Broth

• 4 x 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
• (* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=15 )

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

chicken breast, wildfire spice, olive oil, cobs sweet corn, chilli, ginger, chicken, polenta, coconut cream

Taken from www.epicurious.com/recipes/member/views/braised-chicken-in-a-sweet-corn-and-polenta-broth-50094500 (may not work)