Moroccan Chicken Bundles Recipes

Steps:

• Heat butter in a large non-stick skillet, add chicken, cook over medium high heat 3-4 minutes per side.
• Combine remaining ingredients in a medium size bowl and pour over chicken.
• Bring to a boil, reduce heat and simmer 15 minutes.

Steps:

• Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
• Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
• Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
• Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
• Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
• Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
• Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Steps:

• Cook onion in oil with salt, cumin, ginger, turmeric, pepper and coriander in large heavy saucepan over moderate heat, stirring until onion has softened, about 5 minutes.
• Add chicken, broth, water and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes.
• Transfer chicken to a bowl, reserving cooking liquid.
• Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
• Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
• Return liquid to saucepan and simmer over medium heat uncovered until liquid has reduced to about 1/4 cup (approximately 8 minutes) (Liquid will look like a glaze in the bottom of the pan).
• Stir in shredded chicken and almonds.
• Reserve 2 Tbsp of beaten egg for egg wash.
• Lightly season remainder of egg with salt and pepper, then cook over medium heat with 1/2 Tbsp butter until just set, but still slightly soft.
• Stir egg into chicken filling.
• Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
• Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
• Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
• Top with a second phyllo sheet and generously brush with butter.
• Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
• Spread 1/4 cup of chicken mixture in a narrow strip along edge closest to you and roll up filling tightly in phyllo, leaving ends open.
• Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
• Make 6 more rolls in same manner.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
• Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
• Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
• Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
• OR Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap.
• Coat frozen rolls, then bake in preheated 350 over for about 20 minutes or so.