Moroccan Style Chicken Phyllo Parcels

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Moroccan Style Chicken Phyllo Parcels
  • Prep Time: 10
  • Total Time: 30
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About this Recipe

Impress this holiday season with these tasty parcels that look gorgeous and dazzle taste buds. This flavorful and effortless dish will have your family and friends thinking you have slaved all day.

Ingredients

2 tbsp olive oil
1 lbs of Maple Leaf Ground Chicken
1 onion finely diced
1 tbsp garlic, minced
1 ginger, minced
1/2 tbsp of cinnamon
1 tsp of cumin
2 tbsp of tomato paste
1/2 cup of tomato puree
1 cup dried cranberry, roughly chopped
3 tbsp mint, chopped
1/3 cup parsley, chopped
Salt
Pepper
12 sheets of phyllo dough
3/4 cup of melted butter
1 cup plain greek style yogurt
2 tbsp chili powder
Juice of 1 lime

Directions

Heat olive oil in a large skillet over medium high heat. Add ground chicken breaking apart with a wooden spoon. Cook until browned, about 7 to 8 minutes. Add onion, garlic, and ginger, cinnamon and cumin. Cook until onion start to softened and mixture is fragrant, about 4 to 5 minutes. Stir in tomato paste, stirring frequently for another 2 minutes. Pour in tomato puree and cranberries continue to cook until most of the moisture has evaporated. Mixture should appear dry. Season to taste with salt and pepper. Sprinkle mint and parsley in to mixture and stir to combine. Allow mixture to cool. Preheat oven to 400 degrees. Cut the phyllo sheets in half and then cut each half in half. Using four sheets at a time, lightly brush butter onto each while overlapping the sheets. Gently press into a muffin tin. Place 2 heaping tbsp of the mixture into the center. Pull the phyllo corners up and tightly cinch using your fingers. Repeat with remaining phyllo and fillings. Carefully brush the tops of the phyllo with remaining butter or spray with cooking oil. Bake for 15 to 20 minutes or until golden brown. If tops are browning to quickly cover with foil. Mean while stir together yogurt, chili powder and lime.

Notes

For easy holiday entertaining make filling ahead of time and refrigerate for 2 to 3 days or freeze.
Serve with winter greens and garnish with rosemary sprigs.

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