Chicken breasts roasted ‘en papillote’ with Middle Eastern flavours

Chicken breasts roasted ‘en papillote’ with Middle Eastern flavours

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

This is a wonderful dinner party dish as you can marinate the chicken the day before and do all the other cooking preparation well before your guests arrive. It’s the ideal no-fuss meal, so you can relax with your friends. Serve with couscous or rice pilaf and a radicchio salad dressed with extra virgin olive oil, lemon juice and plenty of salt and pepper. The bitter leaves provide a lovely crunchy contrast to the spices and refresh the palate.

Ingredients

Quantity Ingredient
6 x 250g free-range chicken breasts on the bone, skin left on
a handful coriander leaves, to serve

Marinade

Quantity Ingredient
1 1/2 tablespoons pernod
1 lime, juiced and zested
1 tablespoon honey
1/2 cup pistachio nuts, shelled and chopped
3 teaspoons dijon mustard
1 tablespoon ginger, grated
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 garlic cloves, finely chopped
6 stalks fresh coriander, chopped
125ml extra virgin olive oil
salt

Method

  1. Mix all the marinade ingredients together. Place the chicken breasts in a deep dish and pour on the marinade. Cover and refrigerate overnight.
  2. When ready to cook, preheat the oven to 200ºC.
  3. Remove the chicken from the marinade and season lightly with salt. Cut 6 large squares of baking paper and place a chicken breast in the middle of each. Spoon on a generous amount of the marinade, then gather the edges of the paper together and tie with kitchen string to create parcels. Place the parcels on a baking tray and bake for 35–40 minutes. Break into one of the parcels and check that the chicken is cooked by piercing at the thickest part. The meat should be tender and the juices should run clear.
  4. Unwrap the parcels, reserving the cooking juices, and serve the chicken breasts on a bed of couscous or pilaf. Spoon on the cooking juices, and if you like a touch of heat, add a dollop of harissa. Scatter with coriander leaves and serve with radicchio salad.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again