Makes about 2-4 portions

CHICKEN
Ghee or coconut oil for cooking
1 big thumb (25g) of ginger, sliced into small sticks
4/5 garlic cloves, thinly sliced 
10 (130g) shiitake mushrooms, sliced
Salt and pepper to taste
990ml chicken bone broth (or half broth/ half stock)
2 chicken breasts (pasture raised/organic)

COCONUT RICE
1 cup (190g) of brown rice
1 cup (220ml) of full fat coconut milk
1 and 1/4 cup (275ml) of chicken stock
4 ginger slices 
Pinch of salt 

SALSA VERDE
40g of parsley, with stalks 
15g of chives 
20g of coriander, with stalks 
2 garlic cloves 
3 tbsp (80g) of jalapeño
1 shallot 
3 tbsp of lemon juice
Pinch of salt  

-Start with the rice, and while it’s cooking, make the chicken and the salsa verde-

1) Coconut rice: Rinse the rice under cold water. In a small pot, combine the drained rice, coconut milk, chicken stock, ginger slices, and a pinch of salt. Stir briefly and bring to a boil. Reduce the heat to its lowest setting, cover, and let simmer for 30–35 minutes, until the liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff the rice with a fork before serving.

2) Chicken: In a large pot, heat the ghee over medium heat. Add the ginger and garlic, cooking for about 4 minutes until the garlic softens. Add the mushrooms, season with salt and pepper, and cook for 5 minutes or until they begin to brown. Pour in the bone broth, bring it to a gentle simmer, and season with salt and pepper if needed. Nestle in the chicken breasts, cover, and poach for about 10 minutes until fully cooked. Remove the chicken, slice it, and set aside for serving.

3) Salsa verde:  Place all of the ingredients in a food processor, and pulse until the mixture reaches a thick, sauce-like consistency.

4) To serve: Spoon some coconut rice into each bowl, ladle the broth with mushrooms over it, and add sliced chicken on top. Drizzle with salsa verde and enjoy.