Thursday, May 16, 2013

Chicken In A Bag

Chicken in a bag is one of my favourite recipes mainly because it is a throw-it-all-in style recipe and these are always helpful to have in your culinary repertoire. They save time both in preparation and in the cleaning up phase but even more importantly they disguise lack of kitchen skills - bonus! The other great thing about a recipe like this is you can add and take-away without the dish being effected making it something you can make your own.

The Bag:
Before we get into the recipe itself let's get clear about the bag we are making out of tin foil. Take a piece of tin foil about 60cm long and fold it in half. With the fold at the bottom fold in the side edges about 1cm, fold them again and then again a third time. You are making a pocket. When finished folding the sides fold the bottom up once. Be sure to run your fingers purposefully along each fold to help seal your handy work. Set the aside your bag and lets get cooking.

1 chicken breast, scored deeply as shown
1 chilli, thinly sliced
1 stick of lemongrass, broken
a bunch of coriander, chopped
Any Asian greens you like, chopped
1 cup coconut milk
Salt and Pepper
Rice or noodles

Preheat oven to 180 degrees Celsius. Put all ingredients into bag except coconut milk and leaving out some coriander leaves. Pour in the coconut milk. Add two pinches of good quality salt and a few twists of Freshly ground Pepper.Seal the top of bag by folding it down. Fold as many times as needed. Carefully place bag on baking tray and place in oven for 30 minutes.
Place your rice and noodles in a bowl. With tongs remove chicken, chilli, coriander and greens from bag. From bag pour in as much as the coconut milk as desirable into bowl. Add fresh coriander. Discard Bag.

Some More Tips
Be careful when handling the bag to avoid spills.
You can add as many Asian greens as you wish.
I used Slim Pasta with the above recipe and it works fantastically.
You can substitute the chicken for fish.

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