Zutaten für Apricot Coriander Chicken With Brie All Wrapped Up In Phyllo
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon coriander seeds
- 1 cup dried apricots
- 2 tablespoons fresh lemon juice
- 1/2 cup unsalted cashews
- 1/3 cup dry white wine
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 12 sheets phyllo dough
- 2 tablespoons butter, melted
- 4 ounces brie cheese
- freshly ground pepper, to taste
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Zubereitung von Apricot Coriander Chicken With Brie All Wrapped Up In Phyllo
- Dry roast 1 tablespoon coriander seeds in a heavy pan over medium heat until fragrant (about 2 minutes). Cool completely, then grind into a powder using a mortar and pestle or spice grinder.
- Cut 1 pound boneless, skinless chicken breasts into 1/2-inch pieces.
- In a bowl, combine the chicken with 2 tablespoons lemon juice, 1 tablespoon coriander powder, and salt and pepper to taste. Marinate for 15 minutes.
- Place 1 cup dried apricots in a bowl and cover with 1/3 cup dry white wine. Soak for 15 minutes.
- Rinse 1/2 cup unsalted cashews if salted; otherwise, skip this step.
- Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat.
- Add the marinated chicken and stir-fry for about 2 minutes.
- Add the cashews and continue cooking until the chicken is lightly browned (about 5-7 minutes).
- Add the soaked apricots and their wine to the skillet. Stir well to combine.
- Reduce heat to low and simmer until the wine has evaporated and the apricots are tender (about 5-7 minutes).
- Remove from heat, stir in 1/2 teaspoon salt (or to taste), and set aside to cool.
- Preheat oven to 350°F (175°C).
- Trim the rind from 4 ounces brie cheese and cut it into 3 equal pieces.
- Lightly grease a baking sheet. Using two sheets at a time, place phyllo dough on the prepared baking sheet, overlapping in the middle by about 4 inches to create a large piece. Repeat until you have used 6 sheets for the first layer.
- Place the brie pieces in the center of the dough and top with the chicken mixture.
- Fold the edges of the dough over the filling to form a packet, overlapping as you go.
- Carefully transfer the packet to a plate. On the same baking sheet, create another large phyllo sheet using 6 more sheets of dough.
- Place the packet seam-side down onto the new phyllo sheet. Wrap the packet as before, overlapping the edges to completely enclose the filling.
- Transfer the parcel to a buttered, insulated baking sheet (or a baking sheet lined with parchment paper). Turn the packet over so the seams are on the bottom.
- Brush the top of the packet with melted butter (2 tablespoons).
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
- Remove from oven, let cool slightly, then place on a platter and cut into six wedges.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
37g
Fat
81g
Carbs
16g
