A simple recipe that packs a lot of flavor will be sure to wow your significant other this Valentine’s Day. In my own experience, I found that the addition of the parchment keeps the chicken moist while it is cooking, and the subtle sweetness of the marinade compliments the texture of the chicken.
I served it with portobello mushrooms and Brussels sprouts because smaller portions of simple, flavorful food is playful and perfect for the season.
2 lb. chicken thighs, skinless and boneless, cut into small bit-sized pieces.
Marinating recipe:
4 tablespoons soy sauce
1 1/2 tablespoons honey
1.5 ounces whiskey
2 tablespoons plum puree
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Yields: serving for 4
Prep Time: 3 hours and 10 minutes
Cook Time: 45 minutes
Marinate the chicken for 3 hours or overnight.
When ready to cook, preheat the oven to 350°F.
Remove from the marinade and place in the middle of a 12 x 12-inch sheet of parchment paper.
Fold the paper in half over the chicken.
Bring the edges of the paper together and fold closed.
Place the parchment packet on a baking sheet.
Cook for 45 minutes.
Remove from the paper and serve with dipping sauce.
Red sauce dip:
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 teaspoon pepper
1/8 teaspoon anise seeds
1/8 teaspoon fennel seeds
1/3 cup water
1 clove garlic
1 cup plum puree
Add all the ingredients to a food processor and pulse until the sauce is formed into a thick, but smooth paste.