- 2tbsp vegetable oil
- 8 chicken thighs, skinned and boned
- 2tbsp fresh coriander, roughly chopped
- 1 large courgette, cut into 16 slices
- 125ml (4fl oz) chicken stock
- 1 glass white wine
- 1 large lime, cut into quarters
- a dash olive oil or knob of butter
- steamed mixed long grain and wild rice, to serve
- you will need
- four large pieces of aluminium foil
Preheat the oven to 180 C, 160 C (fan oven), 350 F, gas 6. Heat the vegetable oil in a large frying pan and fry the chicken for 1 to 2 minutes on each side, or until golden.
Place two thighs in the centre of each piece of foil. Season well, then top each with some chopped coriander and four slices of the courgette.
Tightly seal one end of the foil parcels and divide the chicken stock and white wine between them. Add a quarter of the lime to each, then close the other end of the parcels, making sure they are sealed very tightly to keep in the juices and steam.
Put into a deep roasting tray and pour a little water into the bottom. Bake in the preheated oven for about 35 to 40 minutes. (With this method, you can afford to slightly overcook the chicken without spoiling it.)
Fill 4 bowls with rice, top with the contents of the parcels, and serve drizzled with a little more olive oil or dotted with butter.