Poached Chicken With Salsa Verde And Bok Choy

• Chicken:
• 4 cups water
• 1 1/2 cups chopped leek (about 1 large)
• 1 cup chopped onion
• 1 cup chopped carrot
• 3/4 cup chopped celery
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon crushed coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon ground turmeric
• 5 garlic cloves, minced
• 4 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 serrano chiles
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 (6-ounce) skinless, boneless chicken breast halves
• Salsa verde:
• 1/2 cup minced fresh cilantro
• 1/4 cup fresh lime juice
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon minced fresh tarragon
• 1 tablespoon olive oil
• 2 teaspoons finely chopped serrano chile
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 3 garlic cloves, minced
• Vegetables:
• 2 teaspoons olive oil
• 2 tablespoons finely chopped shallots
• 1 tablespoon grated peeled fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 2 cups sliced peeled kohlrabi
• 12 radishes, sliced
• 1/2 cup fat-free, less-sodium chicken broth
• 3 cups halved baby bok choy

1. To prepare chicken, combine first 13 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over chicken; add chicken to pan. Bring to a boil; reduce heat, and simmer 5 minutes. Remove pan from heat. Cover and let stand 30 minutes. Remove chicken from pan with a slotted spoon; cut into 1/4-inch-thick slices. Reserve poaching liquid for another use.
2. To prepare salsa verde, combine the cilantro and next 9 ingredients (through 3 minced garlic cloves), stirring until well blended.
3. To prepare vegetables, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shallots and next 5 ingredients (through 3 garlic cloves) to pan; saute 1 minute. Add kohlrabi and radishes; saute 2 minutes. Stir in 1/2 cup broth; bring to a simmer. Cook 8 minutes or until vegetables are almost tender. Add bok choy; cook 2 minutes or until vegetables are tender. Serve with chicken and salsa.

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Taken from www.myrecipes.com/recipe/poached-chicken-with-salsa-verde-bok-choy (may not work)