Print Recipe
5 from 1 vote


Servings: 8 serves
Author: Sophie Zalokar


  • Spiced Nectarines
  • 10 small nectarines halved & stones removed
  • 450 ml apple cider vinegar
  • 375 ml water
  • cup honey
  • 3 tbsp white sugar
  • 1 tsp salt
  • 2 tsp whole allspice
  • 2 tsp black peppercorns
  • 1 tsp cloves
  • 3 cinnamon sticks
  • Ginger-Poached Shredded Chicken
  • 1.6 kg free-range chicken
  • 1 cup rice wine vinegar
  • 10 cloves garlic peeled
  • 180 g sliced fresh ginger
  • ½ cup salt
  • ½ sml Savoy cabbage finely shredded
  • ½ cup unsalted roasted peanuts roughly chopped
  • 1 tsp toasted sesame seeds
  • 1 tbsp fresh dill roughly chopped
  • 8 spiced nectarine halves skins discarded & flesh thickly sliced
  • Dressing
  • ½ cup spiced nectarine syrup
  • 2 tbsp hulled tahini
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • sea salt flakes & freshly cracked black pepper


  • Place the nectarine halves in a bowl.
  • Bring the vinegar, water, honey, sugar, salt and spices to the boil, stirring until the sugar, honey and salt have dissolved.
  • Pour over the nectarines and cover with a piece of baking paper directly on top. Leave to cool before refrigerating until ready to serve. Best for 2 weeks.
  • Place the chicken in a medium-sized stockpot.
  • Cover with the rice wine vinegar, garlic, fresh ginger, salt and enough water to only just cover the chicken. Bring to a very gentle simmer and cook on low heat for 20 minutes. Turn the heat off and let the chicken sit in the pot until it’s cool enough to handle.
  • Take the meat off the bones, discarding the skin and bones and shred into bite-sized pieces. Cover and reserve to the side.
  • Make the dressing by simmering the spiced nectarine syrup in a small saucepan until the volume is reduced by half.
  • Leave to cool before whisking in the tahini, extra virgin olive oil, lemon juice and seasoning. If needed, adjust with a little water until the consistency of pouring cream.
  • Toss the shredded chicken with the cabbage, peanuts, half the sesame seeds, half the dill and half the dressing together with a little seasoning.
  • Serve with the remaining dressing drizzled on the top and garnished with the spiced nectarine slices, remaining peanuts, sesame seeds and dill.