Steamed Herb and Garlic Chicken Wrapped in Leaves

Name: Steamed Herb and Garlic Chicken Wrapped in Leaves
Yield: Serves 2
Ingredients: 1 tablespoon extra virgin olive oil; 1 onion, quartered; 1 teaspoon coarse sea salt few grinds black pepper; 1 heaped tablespoon finely chopped fresh herbs (e.g. rosemary, thyme, oregano and basil); 2-4 large leaves to wrap the chicken in (I used Savoy cabbage leaves, blanched in salted boiling water until soft, but you could use chard, silverbeet or vine leaves); 1 bayleaf; 1 teaspoon finely grated mandarin zest or orange zest; ½ teaspoon Spanish sweet smoked paprika (also called pimenton dulce); 1 clove garlic, peeled and finely chopped; 2 chicken breasts, skin removed

Preparation info

Serves
2

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This recipe is just a starting block — it’s the technique that’s important; the flavours are really up to you. You can replace the olive oil with Austrian roasted pumpkin seed oil, add some ginger to the marinade or just use coriander as the herb ... I serve this with a mixed-leaf salad tossed with olives, capers and roasted hazelnuts.

Ingredients

2 chicken breasts, skin removed
1 clove garlic, peeled and finely chopped
1 heaped tablespoon<

Main course
Gluten-free

Method

Lay breasts on a board and use a sharp knife to cut two slashes in the skin side of the flesh to a depth of ½ cm(¼ in). Combine garlic, herbs, paprika, mandarin zest, salt, pepper and oil and rub into chic