Chicken “en papillote”

I have made this dish so many times, and every time I have the same reaction; how can something so good and delicious be so easy to make. It takes appr 5 minutes to assemble, and for the rest it cooks it self in the oven. When serving this to guests, I leave the paperbag on the plate, so that each and every one can have the pleasure of opening the package, and get that first aroma straight up their nose 🙂

2 portions:

  • 300-400 gr chicken thighs
  • 1 red onion, cut into thin slices
  • 1 red paprika, cut in small pieces
  • 200 gr frozen peas
  • 2-3 tbsps olive oil
  • 1-3 tsp curry powder
  • quinoa or cauliflower “rice”

Preheat the oven to 200 degrees. Cut 4 squares of baking paper (or aluminium foil), at least 30 x 30 cm.

Cut the chicken thighs in long thin strips, and cut the length in half. Mix the chicken with the rest of the ingredients in a bowl. Add the amount of curry powder depending on which type you use and how strong you like it. Season with salt and pepper, and stir until everything is mixed well and the curry powder is evenly distributed.

Divide the mixture over the 4 paper squares, and fold the paper together “en papillote” and place them on a baking tray. Make sure the it is not packed to tight, it has to be space between the ingredients and the paper so steam can develop.

Cook the packages in the oven for 17-20 minutes. Serve immediately, with quinoa or cauliflower “rice”, or a green salad.

“En papillote” is a French cooking method, and simply means that something is wrapped and baked in the oven. It is typically packed in parchment paper (baking paper) or aluminium foil. The purpose is to seal the package completely, so the food inside is steamed. “En papillote” is mostly used to prepare fish or chicken.

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