Gastronomixs

Chicken cooked en papillote with chorizo, saffron, and couscous

Chicken cooked en papillote with chorizo, saffron, and couscous

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Ingredients

3

 

chicken thighs

3

tbsp

chorizo

3

tbsp

couscous

3

tbsp

green herbs (tarragon, parsley, chives)

300

ml

white wine

8

threads

saffron

 

 

olive oil

 

 

lemon

 

 

salt and pepper

Preparation method

  • Debone the chicken thighs.
  • Season to taste with the salt, pepper, lemon juice, and olive oil.
  • Bring the wine to the boil with the saffron and infuse overnight.
  • Finely chop all the green herbs.
  • Brunoise the chorizo.
  • Place the couscous at the bottom of the roasting bag.
  • Sprinkle over the green herbs and the chorizo.
  • Place the marinated chicken thighs on top.
  • Add the wine and top off with a few slices of lemon.
  • Close the bag properly and bake in an oven at 170°C for approximately 35 minutes.

Serving suggestions

  • As a sharing dish served with a green salad with feta.
  • Served as tapas.

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