SIMPLE CHICKEN PARCELS THREE WAYS
SERVES 2
I love roasting a whole bird, and pan-frying chicken is also good, but I can’t always be bothered. So this is where the ‘simple’ parcel baking method comes into play, where steam inside the parcel ‘roasts’ the chicken, keeping the meat lovely and juicy without charring. Here are three delicious citrus-perfumed recipes featuring very different marinades for you to try.
2 boneless, skinless chicken breasts, about 200g each (if using smaller ones, you will need to reduce the cooking time accordingly)
Maldon sea salt flakes and freshly
ground black pepper
FENNEL & ORANGE
1 tablespoon olive oil grated zest of 1 unwaxed orange 1 teaspoon fennel seeds ½ teaspoon garlic granules
RAS EL HANOUT & LEMON
1 tablespoon olive oil finely grated zest of 1 unwaxed lemon 1 teaspoon ras el hanout
THYME, LIME, CUMIN & PUL BIBER
1 tablespoon olive oil finely grated zest of 1 unwaxed lime ½ teaspoon thyme leaves ½ teaspoon ground cumin ½ teaspoon pul biber chilli flakes
Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a baking tray with baking paper.
Tear off a sheet of baking paper large enough to generously enclose your 2 chicken breasts to form a parcel. Place the chicken breasts on one half of the sheet, then divide the ingredients for the marinade of your choice on to them and, using your hands, coat the surface of each breast thoroughly. Season generously with salt and pepper.
Gather one edge of the baking paper and fold over the chicken breasts to enclose them, then crimp the edges of the paper together tightly until you have a sealed parcel. Place on the lined tray and bake for 15 minutes until cooked through.
Remove from the oven and leave the chicken to rest in the parcel for a good 5 minutes before cutting it open and serving.