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French Fridays With Dorie

French Fridays: Curried Chicken, Peppers & Peas en Papillote

Sometimes Dorie surprises me.  Generally her recipes are somewhat labor intensive and the ingredients can be nearly impossible to find, especially in this desert outpost.  But this week our French Fridays with Dorie challenge is a breeze.  The Curried Chicken, Peppers and Peas en Papillote is so simple even a novice cook with minimal kitchen skills should be able to make this with little effort or trepidation.  For the experienced home cook, this is one of those no-brainer meals for frenetic days.

The curry spice adds a nice punch of flavor to the chicken and vegetables, while cooking “en papillote” (in the bag—referring of course to the cooking process and not one’s sobriety) keeps the chicken moist, ensures the other ingredients are consistent in their doneness, and allows the various flavors to meld in a most delightful way.  And even better, this recipe and cooking process are easily adaptable to your own taste and the contents of your freezer or pantry.     Serve it with a side of jasmine rice or Dorie’s Couscous Salad and dinner is ready in less than 30 minutes.  Take that Rachel Ray!

Lesley Stowe Curry Chicken Pumpkin Martini 069

Make sure to check out the Dorista’s experiences this week by visiting French Fridays With Dorie.

Curried Chicken, Peppers & Peas en Papillote
 
This recipe can be found in Dorie Greenspan's cookbook Around My French table.
Author:
Recipe type: Entree
Cuisine: French-Indian
Ingredients
  • 2 skinless and boneless chicken cutlets
  • 12 thin slices red onion, halved
  • ½ red bell pepper, diced
  • 1 cup peas, fresh or frozen
  • 4 tsp olive oil
  • 1 tsp curry powder
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 400ºF. Cut four 12-inch-long pieces of nonstick aluminum foil or parchment paper.
  2. Cut the chicken into long strips, then cut the strips in half. Mix all the ingredients together and spoon equal amounts onto the center of each piece of foil or paper. Draw up the sides and seal the packets well—leaving room around the ingredients so they can steam. Put packets on a baking sheet.
  3. Bake 17 to 20 minutes, or until the chicken is cooked. (Open a packet to test.) Spoon into soup plates and serve immediately.

 

WRITTEN BY

Christy Majors

Food enthusiast, wine aficionado, BBC Food fanatic, and cookbook bibliomaniac, who suffers from an incurable case of culinary wanderlust. Creator of Culinary Diva (TM) where experiences in food, travel and wine are broken down for the home cook and traveler. Banker by day.
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16 Comments

  1. This was easy and so very tasty. I am not into curry but I
    did enjoy this. The rice was a perfect side dish and yours
    looks so delicious.

  2. You have me laughing..yeah, take that Rachael Ray. Glad you enjoyed the recipe and yes, it was easy, which was perfect for me since I was getting back from vacation and didn’t feel like making anything labor intensive.

  3. I was happily surprised by how easy this was, and so delicious. I hope I remember to make it (or another variation) again. I have ADD when it comes to recipes, so many other there and no way to cook them all before I die. Have a great weekend!

  4. Loved your comment about sobriety – I think this dish could be put together even if one were less than sober! I love that you did yours in parchment. It looks so pretty on the plate.

  5. Wow- that is the most perfect looking “en papillote” that I have seen ! Your parchment looks gorgeous. Yes, the ease of this one was a definite bonus and I need to revisit this prep technique again very soon.

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