. . This dish was a bit unusual for me to prepare for myself, (fru fru ? :-) , but I had this craving for poached chicken with a twist. I really enjoyed the combination of chicken with: spicy (chili oil, green peppercorn), sweet (strawberries, pomegranate), slightly bitter ( arugula) and acidic (lime juice). All in all, a successful dish which I will surely prepare again :-) .
Poach the chicken in seasoned water until just done, still very juicy but cooked through. ( Remove from simmering liquid at 162F. Cover loosely and let chicken rest for 10 minutes. The carry-over heat will take it to a safe 165F without giving it a chance to dry out ). Drizzle with chili oil mixed with a bit of soy sauce and lime and sprinkle with sauteed green peppercorn. Serve with salad and fruit of your choice .