Name: Rosemary chicken parcels with fruity salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Rosemary chicken parcels; 125 gram cream cheese; 6 dried apricots, finely diced; 1 teaspoon fresh ginger, grated; 8 boneless, skinless chicken thighs, opened up flat; 8 rosemary sticks; 8 streaky bacon; spray oil; Fruit salsa; 2 peaches, pitted; 1/4 cucumber, finely diced; 1 small red onion, finely diced; 1 teaspoon wholegrain mustard; 2 tablespoon sweet chilli sauce; 1 lime, juice and zest

Ingredients

Rosemary chicken parcels

125 gram cream cheese

6 dried apricots, finely diced

1 teaspoon fresh ginger, grated

8 boneless, skinless chicken thighs, opened up flat

8 rosemary sticks

8 streaky bacon

spray oil

Fruit salsa

2 peaches, pitted

1/4 cucumber, finely diced

1 small red onion, finely diced

1 teaspoon wholegrain mustard

2 tablespoon sweet chilli sauce

1 lime, juice and zest

Method

1.Combine the cream cheese, dried apricots and ginger, and mash together to form a paste.

2.Lay the chicken thighs flat and place a spoonful of the cream cheese mixture inside each. Lay a piece of rosemary through the centre and roll up around the stick. Wrap each in streaky bacon to help secure chicken into a tidy bundle.

3.Preheat the BBQ, spray the chicken with oil and cook over a low heat, turning occasionally, for 15-20 minutes.

4.To make the salsa, finely dice the peaches, then combine in a bowl with the cucumber, red onion, mustard, sweet chilli and lime juice and zest.

5.Serve the rosemary chicken parcels with the salsa. You can also add with summer greens and new potatoes.

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Ingredients

Method

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