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Chicken papillotes with zucchinis and spiced honey
2024-05-27
https://www.metro.ca/userfiles/image/recipes/papillote-poulet-12305.jpg
PT20M
PT40M
PT1H00M
Lay flat 4 large squares of aluminum foil.Halve the zucchinis lengthwise, and then halve each half in order to get long zucchini wedges. Cut each wedge in three equal pieces. Place the equivalent of about 1 ½ zucchinis on each square of tin foil. Salt adequately.Place one peeled garlic clove and one sprig of rosemary on each future papillote.Season the boneless chicken thighs with salt and place two in the middle of each square, on top of the zucchinis.In a small mixing bowl, blend the lemon juice, lemon zest, honey paprika, salt and hot pepper flakes. Pour the mix equally onto the meat.Seal each papillote carefully and hermetically to make sure all the ingredients stay inside.Double each piece of aluminum foil and refrigerate until you’re ready to cook the meatCook the chicken on the BBQ, on a fire or in the oven for about 30 minutes. Open each papillote to let the steam out.Check that the chicken is cooked through before serving.Source: Martin Juneau
4
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0
0
0
8 boneless chicken thigh
50 mL honey
5 mL pepper flakes
5 mL smoked paprika
1/2 lemon, zested and juiced
4 sprigs rosemary
6 medium-sized zucchini
4 cloves garlic
To taste salt
To taste olive oil
Chicken papillotes with zucchinis and spiced honey
4
main dish
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME
Ingredients
-
8
boneless chicken thigh
-
50 mL
honey
-
5 mL
pepper flakes
-
5 mL
smoked paprika
-
1/2
lemon, zested and juiced
-
4 sprigs
rosemary
-
6
medium-sized zucchini
-
4
cloves garlic
-
To taste
salt
-
To taste
olive oil
Preparation
Lay flat 4 large squares of aluminum foil.
Halve the zucchinis lengthwise, and then halve each half in order to get long zucchini wedges. Cut each wedge in three equal pieces. Place the equivalent of about 1 ½ zucchinis on each square of tin foil. Salt adequately.
Place one peeled garlic clove and one sprig of rosemary on each future papillote.
Season the boneless chicken thighs with salt and place two in the middle of each square, on top of the zucchinis.
In a small mixing bowl, blend the lemon juice, lemon zest, honey paprika, salt and hot pepper flakes. Pour the mix equally onto the meat.
Seal each papillote carefully and hermetically to make sure all the ingredients stay inside.
Double each piece of aluminum foil and refrigerate until you’re ready to cook the meat
Cook the chicken on the BBQ, on a fire or in the oven for about 30 minutes. Open each papillote to let the steam out.
Check that the chicken is cooked through before serving.
Source: Martin Juneau
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