Moroccan-scented baked chicken

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

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baking paper and string

400g potatoes, thinly sliced (5mm thick)

4 x 150g chicken breast fillets cooking spray oil

1 teaspoon sweet paprika

1 teaspoon ground cumin

½ red onion, thinly sliced

1 large carrot, peeled, thinly sliced

⅔ cup canned chopped tomatoes

¼ teaspoon dried chilli flakes

Instructions

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1 Preheat oven to 200°C. Steam potato slices for 5 minutes or until just tender.

2 Spray chicken with oil and sprinkle with paprika and cumin. Place a large frying pan over a high heat. Brown chicken on both sides. Set aside and keep warm.

3 Cut 4 x 50cm-lengths of baking paper and place in 4 x 1-cup-capacity bowls. In the centre of each bowl place one-quarter of the potatoes, onion, carrot, chicken and tomatoes. Top each with a pinch of chilli.

4 Gather the edges of baking paper and tie with string to make 4 parcels. Place parcels on baking tray. Bake for 30 minutes (cover with foil if the paper starts to burn).

Serving suggestion

Serve parcels with steamed green vegetables.

Nutrition Info (per serve)

Calories 277 cal

Kilojoules 1160 kJ

Protein 37 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 4 g

Dietary fibre 3 g

Sodium 110 mg

Calcium 50 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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