for 4 people

Chicken

5 dl	chicken bouillon
100 g	cherry tomatoes
1	shallot, cut in half
1	garlic clove
2	chicken breasts (each approx. 150 g)

Sauce

½ dl	coconut milk
1 ½ tbsp	tamarind paste
2 pinch	cayenne pepper
1 tsp	miso paste
¼ tsp	salt

Bacon

150 g	bacon strips
1 tbsp	liquid honey

Salad

500 g	tomatoes *-*
½ tsp	salt
125 g	blueberries, cut in half

How it's done

Chicken

Bring the stock to the boil in a pan along with all the other ingredients up to and including the garlic. Reduce the heat, add the chicken, simmer for approx. 15 mins. Remove the chicken, leave to cool slightly, shred using two forks, set aside. Remove the tomatoes, shallot and garlic, place in a measuring cup.

Sauce

Add the coconut milk and all the ingredients up to and including the salt to the vegetables, puree.

Bacon

Fry the bacon in a frying pan slowly until crispy, without adding any oil. Remove the bacon, drain on kitchen paper, brush with honey.

Salad

Transfer the tomatoes to a platter, season with salt. Top with the blueberries, reserved chicken and bacon, drizzle with the sauce.

Show complete recipe