Halal Foil-Baked Dinner Recipe

About this recipe

This hearty and flavorful foil-baked dinner combines tender halal chicken, fresh vegetables, and a creamy mushroom sauce. Perfect for a satisfying dinner solution, it’s easy to prepare and packed with comforting flavors.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 50G Natoora Fresh Italian Flat Leaf Parsley
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - Cooks & Co Sliced Mushrooms
• 4 Per Pack Albert Bartlett Butter Gold Bakers
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 400 Ml Coconut Merchant Organic Coconut Cream
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Preheat your oven to 350°F (175°C) or prepare an outdoor grill for medium heat.
2. 2. Replace the chicken with Frohweins Whole Roasters. Cut the meat into 1-inch cubes and set aside.
3. 3. Remove the stems from 1 lb of fresh mushrooms and chop them into bite-sized pieces. In a bowl, mix the mushrooms with 1 can of coconut cream and 1 cup of vegetable broth; set aside.
4. 4. Peel and slice 4 medium potatoes, 2 carrots, and 1 onion into thin rounds. Slice 1 green pepper into strips.
5. 5. For each serving, cut a 40-inch length of aluminum foil and fold it in half. Arrange the meat cubes, potato slices, carrot slices, onion slices, green pepper strips, and mushrooms in the center of the foil.
6. 6. Spoon the coconut cream mixture evenly over the ingredients in each foil packet. Top each packet with 4 tablespoons of olive oil.
7. 7. Double fold the top and edges of the foil to seal the packets securely.
8. 8. Place the foil packets in the center of the grill or on a baking sheet in the oven. Cook for 1 1/4 hours, or until the meat is fully cooked and the vegetables are tender.
9. 9. Carefully open the foil packets to avoid steam, garnish with 1 teaspoon of freshly chopped parsley, and serve directly in the foil for a rustic presentation.