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Issue 408: Chicken Roll-Ups Stuffed with Spicy Couscous

Tami Phillip

A flavorful mix of chicken and couscous that will add that special touch to table

Wednesday, January 24, 2018

 Mishpacha-Recipe

Food and prop styling by Daniel Lailah, Photography by Amit Farber

Ingredients

Serves 8

  • • 8 chicken cutlets
  • • salt, pepper, and paprika, to taste

STUFFING
    • • 2–3 Tbsp oil
    • • 1 onion, finely chopped
    • • 1/2 red pepper, diced
    • • 8 fresh mushrooms, chopped
    • • ⅓ cup chopped parsley (optional)
    • • salt and pepper, to taste
    • • 1 cup couscous, prepared according to package directions

SAUCE
  • • 2 Tbsp oil
  • • 1 onion, chopped
  • • 1 Tbsp flour
  • • ⅔ cup water
  • • 1 tsp Moroccan paprika in oil
  • • salt and pepper, to taste



 
Preparation

To prepare the stuffing: Heat the oil in a pan and sauté the onions until golden. Add the red pepper and mushrooms, and sauté for 5 minutes. Season and remove from heat. Mix with the prepared couscous.

Arrange the chicken cutlets on your work surface and sprinkle with salt, pepper, and paprika. Place 2 Tbsp of stuffing on each piece and roll up jelly-roll style. Place each roll-up on a piece of aluminum foil large enough to wrap it in.

Preheat oven to 350° F (180°C). To prepare the sauce: Sauté the onion in oil until golden. Add flour and stir. Add water and spices. Bring to a boil. Remove from heat and pour the sauce over each chicken roll-up.

Close up the foil around each portion and arrange in a baking pan. Bake in preheated oven for 35 minutes. Open the foil and bake for an additional 5 minutes. Tip: To prepare these in advance, freeze the prepared roll-ups and bake right before serving.

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