Creamy Chicken in a Bag (serves four)
2 organic chicken breasts
100 ml cream
1 orange (peeled)
200 grams button mushrooms
2 tablespoons minced garlic
handful fresh thyme sprigs
finely ground black pepper
Slice chicken breasts into strips approximately 1 cm wide. Put into a large oven bag and pour in the cream. Slice the carrots thinly. Chop the orange into thick chunks and then chop the capsicu and white button mushrooms. Add to the bag.
Add the garlic, thyme sprigs (keep whole), salt and pepper to taste.
Mix the content sof the bag by hand and flatten bag as much as possible.
Bake in oven preheated to 220C for 45-60 minutes (until chicken is fully cooked). Laddle out contents into bowls.
Best served with roasted vegetables (sweet potato, pumpkin, and rosemary potatoes) and slices of sourdough bread (which can be used to soak up the remaining sauce from the plate).
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup oil
3/4 cup warm water
Combine dry ingredients in a bowl. Add the oil and stir briefly through the flour, then gradually add the warm water. Once the dough is kneadable, turn out onto a lightly floured surface and knead for five minute. Divide into 10-12 pieces and form these into balls. Cover, and leave to stand for 15-30 minutes.
Roll out each ball of dough until it forms a circule about 20 cm across.
Heat lightly oiled frying pan and cook dough circles for 30-60 seconds per side. Use a damp clean cloth to keep cooked tortilla soft until serving. Wrap around fillings for burritos.