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Easy Gunpowder Chicken

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Easy Gunpowder Chicken

This easy Gunpowder chicken is a favourite of The Carved Angel MD, Paul, and for good reason. Hands-on preparation time is minimal, and the flavour is full-on. This is a particularly easy way to perk up chicken for lunchboxes or your evening meal.

Ingredients
  

  • Ingredients serves 2
  • 2 Chicken fillets skinless & boneless
  • 2 tbsp Gunpowder Hot Garlic Pickle
  • Optional garnishes: fresh coriander and spring onions

Instructions
 

  • Preheat the oven to 200C/ 400F/ GM 6
  • Lay 2 squares of kitchen foil out and place a chicken breast in the centre of each one
  • Use a sharp knife to score deep slashes widthways into the chicken breasts
  • Divide the Gunpowder Hot Garlic Pickle between the 2 breasts, spreading it out across the meat
  • Pull the corners of the foil together to form a loose parcel and bake the chicken for 20 minutes
  • Open the foil and spoon the juice over each breast. Leave the foil open and return the chicken to the oven for a further 15-20 minutes until cooked throughout
  • Transfer to a serving plate and scatter with fresh coriander and sliced spring onions (optional)
  • Serving Suggestions
  • There are so many ways to serve this easy Gunpowder chicken:
  • Try it with steamed rice and cucumber ribbons
  • Serve with green beans and new potatoes
  • Let cool slightly then slice and pile into a sandwich or wrap
  • Add it to a crunchy salad

Notes

 
Expert Tips
• This recipe uses skinless chicken breasts, but the Gunpowder Pickle can also be used to top chicken thighs, drumsticks or breasts still with the skin on. Adjust cooking times according to the cuts selected
• Check the chicken is cooked through using a digital food thermometer. It should register 74C (165F) for breast meat and around 80C (175F) for darker meat such as thighs and drumsticks
• Leftovers can be stored in the fridge for several days – just allow to cool completely then cover and chill

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