Chicken, lime and coconut parcels

Portion size: Serves 4 people
Takes 30 minutes to make and 2½ hours’ steaming
Difficulty: easy

These fragrant Thai-flavoured chicken, lime and coconut parcels are slow-cooked in a steamer and make a suitably impressive dinner party main course, especially when served on a banana leaf.

Next time: try easy lime-crusted salmon.

Join Extradelicious to unlock Cook Mode

Ingredients

2 green chillies, deseeded
2 garlic cloves
Juice of 1 lime
1 heaped tbsp shredded kaffir lime leaves (we used Bart Spices, from major supermarkets) or the grated zest of 1 lime
Handful fresh coriander, with stalks
1 tbsp cumin seeds, dry-toasted
3 tbsp Thai fish sauce
4 tbsp coconut cream
4 banana leaves (optional, from Asian supermarkets)
4 x 250g free-range chicken legs
Red chillies, sliced, to garnish

Join Extradelicious to unlock Cook Mode

Method

In a mini food processor, blitz the green chillies, garlic, lime juice, lime leaves or zest, coriander, cumin, fish sauce and coconut cream to a paste.
Cut 4 sheets of baking paper, each 30cm x 40cm (make them double-thickness if you’re not using banana leaves) and top each with a banana leaf, if using. Rub the chilli paste over the chicken legs, massaging it all over. Put a chicken leg onto each banana leaf or sheet of baking paper (if not using banana leaves) and wrap tightly around the chicken, tucking the edges under and gathering up the sides to make a parcel. Tie each one tightly with kitchen string to seal.
Take a large pot with a steamer insert, half-fill with water and bring to the boil over a high heat. Arrange the chicken parcels in the steamer (which shouldn’t touch the water) and cover with a tight-fitting lid. Reduce the heat slightly to a steady simmer. Steam for 2½ hours or until the meat is completely tender – top up the pan with water from time to time, so it doesn’t boil dry. Remove the chicken parcels and set aside to rest for about 5 minutes.
Recipe continues after advertising adslot-recipe-4
Place each parcel on a serving plate and open it, being careful to keep all the lovely juices inside. Garnish with red chilli slices and serve with steamed jasmine rice and stir-fried sugar snap peas.