Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 2 [allowing two rolls per person]
Preparation time 20 minutes
Cooking time 20 minutes

INGREDIENTS

  • 4 Chicken thighs skinned and boned
  • ½ teaspoon olive oil,
  • a dash of lemon juice,
  • a dash of lime juice,
  • 2 teaspoons orange juice
  • 1 teaspoon crushed herbs e.g. rosemary or sage or coriander, according to taste.

In a small bowl, whisk together olive oil, lemon juice, lime juice, orange juice and herbs.

Rub the mixture onto the chicken thighs. Place a chicken thigh, centred at the top of a piece of cling film, on a chopping board.
Roll up the chicken thigh inside the sheet of cling film, twisting the ends a bit like a cracker. Repeat with the other three thighs.
While still wrapped in clingfilm, cook in boiling water for 20 minutes or steam in a basket over water for 20 minutes. Remove from the water or steam basket; allow to settle for a couple of minutes. Remove clingfilm and they are ready to eat.

If you plan to eat these cold, leave in the clingfilm until ready to eat. For picnics, travel or office lunch, prepare a day in advance and leave wrapped in the clingfilm and stored in the refrigerator. Take the wrapped chicken thighs with you and only remove from the clingfilm when ready to eat – these make an easily transportable food.