Herb and chilli chicken

Australian Women’s Weekly NZ - - NEWS -

Honey and dukkah chicken SERVES 4 PREP AND COOK TIME 30 MIN­UTES

Pre­heat oven to 200°C (180°C fan-forced). Di­vide a 400g bunch of trimmed baby car­rots be­tween four 30cm squares of bak­ing pa­per. Top with 4 chicken breast fil­lets; sea­son. Warm 1 ta­ble­spoon of honey; brush over fil­lets, then sprin­kle with 1 ta­ble­spoon dukkah and 1 tea­spoon ground sumac. Fold up the bak­ing pa­per to make parcels and en­close the fil­lets. Place the parcels in a large, shal­lowsided oven tray, leav­ing space be­tween each. Roast parcels for 25 min­utes or un­til cooked through. Open the parcels; sprin­kle fil­lets with an ex­tra 1 ta­ble­spoon dukkah and ¼ cup fresh co­rian­der sprigs. Serve with lemon wedges and mashed potato, if de­sired.

Di­jon and mar­malade chicken SERVES 4 PREP AND COOK TIME 30 MIN­UTES

Pre­heat oven to 200°C (180°C fan-forced). Place 4 chicken breast fil­lets on four 30cm squares of bak­ing pa­per; sea­son. Spread ⅓ cup or­ange mar­malade com­bined with 1 ta­ble­spoon Di­jon mustard over fil­lets. Fold up the bak­ing pa­per to make parcels and en­close fil­lets. Place the parcels in a large shal­low-sided oven tray, leav­ing space be­tween each. Roast parcels for 25 min­utes or un­til cooked through. Open the parcels; scat­ter ½ cup baby rocket, ¼ thinly sliced red onion and ¼ cup Kala­mata olives be­tween parcels. Serve with ku­mara wedges, if de­sired.

Herb and chilli chicken SERVES 4 PREP AND COOK TIME 35 MIN­UTES

Pre­heat oven to 200°C (180°C fan-forced). Blend or process 2 ta­ble­spoons white

Honey and dukkah chicken Di­jon and mar­malade chicken

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