Fijian Lovo-Inspired Lemon Chicken Foil Parcels

Ingredients

• 1 1/4 lb boneless chicken thighs
• 1 lb sweet potato, cut into 1/2-inch slices
• 3/4 cup coconut milk
• 2 tbsp neutral oil
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 lemons, 1 juiced and 1 cut into wedges
• 4 cups greens, for steaming
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat the oven to 400F (200C). Mix the lemon juice, garlic, ginger, oil, and salt into a marinade and turn the chicken thighs through it. Leave for 15 minutes.
2. Cut four large sheets of foil, each about twice the size of a dinner plate.
3. Divide the sweet potato slices between the sheets in overlapping layers. They go on the bottom because they take the longest to cook and shield the chicken from direct heat.
4. Set the marinated chicken on the sweet potato, scatter the onion over, and spoon the coconut milk and remaining marinade on top.
5. Fold the foil over and crimp the edges tightly into sealed parcels with a little air space inside. A tight seal is what traps the steam that cooks everything through.
6. Bake on a sheet pan for 35 to 40 minutes.
7. Open one parcel away from your face and check: the sweet potato should be tender to a knife and the thickest part of the chicken should read 165F (74C). Reseal and give it 5 more minutes if not.
8. Steam or wilt the greens separately for 3 minutes, then serve the parcels with the greens, cilantro, and lemon wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.