As always before I start, I would like to excuse myself of any misspelling or typos! Please don’t hesitate to leave a comment or questions, I will be answering you promptly!
Impress your guests with this recipe, will be just child’s play!! This is one of those recipes that are a pleasure to prepare! The ingredients are full of flavor. The colors are bright. It looks like autumn with the colors of the chicken! OK, I’ll give you the recipe. And then I will judge you for yourself lol!☺️
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12 pieces of boneless thighs (I counted 2 pieces per person).
4 tablespoons of olive oil.
4 tablespoons of Silan. ( It is a date paste. I buy it at the grocery store but You can find it online as well)
4 tablespoons of soy sauce.
3 tablespoons of sesame seeds.
3 teaspoons of ginger powder.
3 teaspoons of mustard powder, salt and pepper.
Dry the chicken, place it in a large bowl. In a small bowl mix together all the spices and condiments then pour it all over the chicken then mix so that each piece is well coated with all these spices! Place it in the fridge for at least 1 hour and a maximum of 24 hours.
For the stuffing
2 onions, thinly sliced
4-5 garlic cloves, crushed
1 inch long minced fresh ginger
1 small package white mushroom, thinly sliced
1 tsp turmeric,
1 tbsp paprika,
1 tsp cumin
3-4 tablespoons silane syrup.
2 tablespoons of soy sauce,
1/4 cup of white cooking wine 60ml.
1/2 cup of cashew nuts 60g.
1/3 cup of raisins 60g.
Salt pepper
Start sautéing the onions, 4-5 minutes over medium high heat, add the mushrooms with the ginger and garlic. After 4-6 minutes add the cashews, raisins and after 2 minutes more add the spices. All this while stirring. Then deglaze with the soy sauce and the silane, cook for 5 minutes over low heat. Then increase your heat and pour in the amount of white wine and let it evaporate completely! it’s ready to put away.
For the rice.
1 1/2 cup jasmine or basmati rice 250g.
3 cup cold water. 750ml
1 tablespoon of tomato puree.
1 teaspoon of turmeric
A few saffron leaves
Pass the rice through a colander and rinse it until the water comes out completely clear!
Then in a medium saucepan, drizzle with a few tablespoons of olive oil, sauté the clean rice for a few minutes stirring all the time, add the rest of the ingredients and mix until completely combined. The heat should be between medium and low. When everything is well mixed add the water and immediately increase the heat to maximum until it comes to a strong boil. Close the pan with its lid and cook for 17 minutes. Take it off the heat, open the lid and don’t touch it for 10 minutes. Then using a fork separate the seeds. Then add the onions and dried fruits that you have prepared before. Then start to assemble your papillote.
To do this, turn on the oven at 350F-180C. On a baking sheet lay a sheet of parchment paper. You will need one sheet of parchment paper per person. Take the first and place 3 tablespoons of the rice mixture in the center with 2 pieces of chicken on top, which you would have mixed well with its marinade. Seal the center well first. Then seal the ends like we would a candy, making sure everything is sealed perfectly. Place your papillotes on a plate and cook for an hour to an hour and a half. If you take chicken with the bone, it will certainly take longer, 10 minutes before the end, raise the oven to 400F-200 C and let it cook for another 10 minutes. Let stand 10 minutes before serving.
A fun recipe to prepare! An unusual flavors that will surprise your taste buds in each and every bites!
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