Golden Milk-Poached Chicken & Chickpea Salad w/ Broccoli

Original cookbook page 49

Poaching chicken in turmeric-infused milk adds tender results with a golden hue. Don't skip the finishing touches of fresh mint and salad dressing, and you can use what remains to make paneer or set a new base. Make sure to start with warm milk so your poaching liquid has a proper starting temperature.

Ingredients

• 2 large cloves garlic, crushed
• 1/4 teaspoon salt, divided
• 1 pound boneless, skinless chicken breasts, trimmed
• 2 tablespoons vegetable oil, divided
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 medium red onion, thinly sliced
• 4 cups bite-size broccoli florets
• 1/2 cup fresh cilantro
• 2 cups whole milk
• 1 1/2 teaspoons ground coriander
• 1 tablespoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 15-ounce can low-sodium chickpeas, rinsed and drained

Instructions

1. Using the flat side of a knife, mash garlic and 1 teaspoon salt into a paste. Alternatively, use a garlic press to crush garlic, then stir in salt. Rub a large saucepan or Dutch oven with 1/4 teaspoon of the paste. Set the remainder aside for the dressing.
2. Heat oil in the prepared pan over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
3. Add the garlic paste to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add milk, coriander, cumin and turmeric and bring to a bare simmer over medium heat. Adjust heat to barely maintain a simmer and add chicken, partially covered, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part reads 165°F, 18 to 22 minutes.
4. Transfer chicken to a cutting board; let cool, then slice. Strain the poaching liquid and discard solids.
5. Whisk together olive oil, vinegar and the reserved garlic paste in a large bowl until smooth. Add onion, broccoli and cilantro; toss to coat. Add sliced chicken and chickpeas; toss to combine.