RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
1 small head broccoli, cut into florets
2 tbs avocado oil (or extra virgin olive oil)
1 onion, finely chopped
1 small fennel bulb, finely chopped, fronds reserved
4 garlic cloves, crushed
Finely grated zest of 2 lemons & juice of ½, remaining cut into wedges
2 fresh bay leaves, torn
6 cups (1.5 litres) chicken bone broth
1 bunch rainbow chard (or silverbeet), trimmed, stems thinly sliced, leaves chopped
½ barbecued chicken, meat shredded, skin and bones discarded
PUTTING IT ALL TOGETHER:
Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required
Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and check seasoning.
Divide among serving bowls and scatter with fennel fronds. Serve with lemon wedges.