Moroccan chicken en papillote
There are many things you can cook en papillote and Moroccan chicken is one of them.
1. Make incisions on the chicken breasts and salt them. Sprinkle the chicken with the juice of 1 lemon and 2 tablespoons of olive oil. Leave to marinate for 30 minutes in the fridge.
2. Pour 15 cl of boiling water over the cracked wheat. Pour 2 tablespoons of olive oil. Cover and let it rise.
3. Peel and cut the potatoes into fine slices. Chop the sweet chili pepper. Loosen the cilantro. Wash the remaining lemon and cut into 8 quarters. Divide all the ingredients into 4 equal parts.
4. Place a large sheet of parchment paper on a work station, large enough to fold over itself.
5. In the middle of the paper, make a bed of potatoes slices. Cover with the cracked wheat and slightly salt, add 4 olives and a few cilantro leaves.
6. Place the marinated chicken breasts, a little of the chili pepper, 2 quarters of the fresh lemon, saffron and cilantro.
7. Close the parchment paper and seal it with kitchen string. Set aside in the fridge. Proceed to do the same with the other three parcels.
8. Preheat the oven at 180 °C( th. 6). Place in the oven on a baking sheet for 20 minutes. Open the parchment when serving and pour 1 tablespoon of olive oil onto the chicken.
Photo credit : Sucré Salé
