Apricot Coriander Chicken With Brie All Wrapped Up In Phyllo Recipe

Ingredients for Apricot Coriander Chicken With Brie All Wrapped Up In Phyllo

• Boneless Skinless Chicken Thighs
• Coriander Seed
• Dried Apricots
• 2 tablespoons lemon juice
• Roasted Cashews
• White Wine
• 2 tablespoons olive oil
• Salt and pepper to taste, plus 1/2 teaspoon for chicken
• 12 sheets phyllo dough
• 2 tablespoons melted butter
• Brie Cheese

How to Make Apricot Coriander Chicken With Brie All Wrapped Up In Phyllo

1. 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.
2. Cut 1 pound boneless, skinless chicken breasts into 1/2-inch pieces.
3. 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.
4. Place 1 cup dried apricots in a bowl and cover with 1/3 cup dry white wine. Soak for 15 minutes.
5. Rinse 1/2 cup unsalted cashews if salted; otherwise, skip this step.
6. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat.
7. Add the marinated chicken and stir-fry for about 2 minutes.
8. Add the cashews and continue cooking until the chicken is lightly browned (about 5-7 minutes).
9. Add the soaked apricots and their wine to the skillet. Stir well to combine.
10. Reduce heat to low and simmer until the wine has evaporated and the apricots are tender (about 5-7 minutes).
11. Remove from heat, stir in 1/2 teaspoon salt (or to taste), and set aside to cool.
12. Preheat oven to 350°F (175°C).
13. Trim the rind from 4 ounces brie cheese and cut it into 3 equal pieces.
14. 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.
15. Place the brie pieces in the center of the dough and top with the chicken mixture.
16. Fold the edges of the dough over the filling to form a packet, overlapping as you go.
17. Carefully transfer the packet to a plate. On the same baking sheet, create another large phyllo sheet using 6 more sheets of dough.
18. Place the packet seam-side down onto the new phyllo sheet. Wrap the packet as before, overlapping the edges to completely enclose the filling.
19. 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.
20. Brush the top of the packet with melted butter (2 tablespoons).
21. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
22. Remove from oven, let cool slightly, then place on a platter and cut into six wedges.