Chicken poached in spiced milk

While at language school in Salerno, I hosted a cooking class for my fellow students. Yes in Italian or mostly Italian spoken.

I made two kinds of chicken breasts poached in spiced milk.

An “Asian-style” variety with lemon grass, ginger, chilli, turmeric, cumin and many more spices, served in crêpes from coconut milk batter and dressed with sesame seeds and spring onion.

The other version was more European style with star anis, cinnemon, vanilla, allspice, thyme and fennel served on pea puree, dressed with broad beans and a fresh herbs salad.

Both full recipes can you find in my recipe library.

P.S. the “Asian style” chicken is in the picture