ROASTED LEMON MYRTLE CHICKEN PARCELS
- 2 chicken thigh fillets per person
- a generous pinch of SFF lemon myrtle spice
- oil for frying
- natural fibre string
- 200ml of your favourite chutney
COAT THE FILLETS IN A LITTLE MACADAMIA OIL AND COVER WITH THE LEMON MYRTLE SPICE. Sear the smooth skinned outer side of the fillets in a hot oiled pan, on a hot plate or char-grill browning one side only. Remove from heat. Cut a long pocket working from the thicker end and spoon in your favourite chutney. Place the fillet, browned side up. Tie up with the string.
Note: Preparation to this stage can be done even several days in advance of service, if necessary.
Place into a preheated oven at 200 degrees C for 40mins. Test for doneness by feel then leave to rest for five minutes. For a cold dish, chill overnight at this stage, fully unwrap and fine slice to 2mm thick slices to be served cold. To serve hot, after the resting, remove any remaining string. Cut these close to the fillet which will now sit browned side up. Slice, plate up and serve with appropriate accompaniments