NZ Woman's Weekly

Rosemary chicken parcels with fruity salsa

Rosemary chicken parcels with fruity salsa
  • Meal Type

    Chicken
  • Servings

    4

This classic combination is made BBQ savvy in parcels.

The cream cheese melts almost instantly, while the sweet apricots with a touch of ginger works wonderfully with the crispy bacon. You can use chicken breast too.

  • 125g cream cheese
  • 6 dried apricots, finely diced
  • 1 tsp fresh ginger, grated
  • 8 boneless, skinless chicken thighs, opened up flat
  • 8 rosemary sticks
  • 8 strips streaky bacon
  • Spray oil
  • fruit salsa
  • 2 peaches, pitted
  • ¼ cucumber, finely diced
  • 1 small red onion, finely diced
  • 1 tsp wholegrain mustard
  • 2 tbsp sweet chilli sauce
  • 1 lime, juice and zest

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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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