Ingredients
4 boneless skinless chicken breasts without any fatty parts
5 artichokes cut into quarters
2 tsp chopped garlic
¼ cup chopped coriander
1 tbsp green pepper corns
1 tbsp of the preserving water of the pepper corns
The juice of one lime
¼ cup law fat chicken stock or vegetable stock
1 tbsp mustard
1 tsp freshly grated ginger
½ tsp powder ginger
A pinch of nutmeg
½ tsp garlic powder
Salt & pepper
2 oven heat bags
Directions
In a small bowl mix together the garlic, the pepper corns, the pepper corns water, the lime juice, the stock, the mustard, the fresh ginger and all the spices. Mix very well until a slightly thick sauce is formed and set it aside. Cut the chicken breasts into medium size cubes and add to it the artichoke and the coriander. Poor the sauce over the chicken mixture and mix very well to cover the chicken and the artichoke with the sauce. Divide the quantity on the two heat bags and tie each one of them very well. Lay into a roasting pan and make a small cut on the surface of the bag to allow the steam to get out. Bake in a hot oven until the chicken is well cooked and serve with boiled jasmine rice or a side salad.
Enjoy!
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