Steamed chicken is a wonderful thing, not only is vary good for you its also very tasty and cheap, supermarkets now sell thighs not only boned, but also skinned, as you are well aware of by now I love chicken legs and here is a clever way of keeping in their unique flavour.
- 8 Boned and skinned chicken thighs
- 1 Large lime
- 2 Tablespoons of roughly chopped coriander
- 4 fl.oz of chicken stock
- Salt and pepper
- 1 glass of white wine, optional
- 1 Large courgette
- Dash of olive oil or butter
- Rip off four large pieces of tin foil and place two thighs in the centre each, season well with salt and pepper, spoon on some of the coriander. Then wash and slice the courgette into sixteen thin slices and lay two slices on top of each thigh.
- Fold up one end of the foil so you have a tight seal and carefully pour in 1 fl.oz of chicken stock and a dash of the white wine.
- Finally pop in a quarter of lime and seal up the other end, its essential that they are sealed very tightly to keep in the juices and steam, then repeat the same procedure with the remaining three and place them into a deep roasting tray and pour in a little water in the bottom to prevent them catching.
- Cook in a pre-heated oven 185°C, gas 6-7 for about 35-40 minutes, the good thing about this dish is that you can slightly overcook and it will not spoil, do take care when you open the foil packets, as the steam will be very hot. Pour into bowls and drizzle over a touch more olive oil and serve with a large bowl of steamed rice.