Moroccan-scented baked chicken
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Time to make:
1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
$3.42 per serve
(at time of publication)
Full ingredients list:
400g potatoes, thinly sliced (5mm thick)
4 x 150g chicken breast fillets
cooking oil spray
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 red onion, thinly sliced
1 medium carrot (120g), peeled, thinly sliced
2/3 cup canned diced tomatoes
1/4 teaspoon chilli flakes
400g green vegetables (fresh or frozen), to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Steam potato slices for 5 minutes, or until just tender.
Step 2 Spray chicken with oil and sprinkle with paprika and cumin. Place a large frying pan over high heat. Brown chicken on both sides. Set aside and keep warm.
Step 3 Cut 4 x 50cm lengths of baking paper and place into 4 x 1-cup capacity bowls. In the centre of each bowl, place 1/4 of the potato, onion, carrot, chicken and tomatoes. Top each with a pinch of chilli.
Step 4 Gather the edges of baking paper and tie with string to make 4 parcels. Place parcels on baking tray. Bake for 30 minutes (cover with foil if the paper starts to burn).
Step 5 Meanwhile, steam green vegetables until tender. Serve vegetables with parcels.
About this recipe
First published: April 2011