Chicken, lime and coconut parcel

1 long green chilli, roughly chopped

2 garlic cloves, peeled

Juice of 1 lime

1 cup of chopped coriander leaves, stalks and roots

1 tbsp cumin seeds, lightly toasted

2 tbsp fish sauce

1/4 cup coconut cream

2 kaffir lime leaves, shredded

4 x skinless chicken marylands

Steamed jasmine rice and asian greens to serve

Put the chilli, garlic, lime juice, coriander, cumin seeds, fish sauce and coconut cream into a small food processor. Pulse until it is a rough paste.

Cut four sheets of baking paper and four sheets of alfoil to make rectangle about 40cm long.

Place the baking paper on top of the alfoil.

Slash the chicken a few times to allow the flavours to infuse. Put one piece of chicken onto each piece of baking paper. Spread the sauce evenly between each piece of chicken. Smear it all over the chicken. Wrap up the chicken in the paper, making sure it is well sealed.

Place the chicken into a steamer basket. Steam for 1 hour, or until the meat is completely cooked and tender. Top the water up in the pan as needed.

Remove chicken pieces and set aside to rest for 5 minutes.

Serve in the bag and let people pour their own juice over their rice and greens.

Delicious!