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Recipe by Temi Philip

Chicken Roll-Ups Stuffed with Spicy Couscous

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Chicken Roll-Ups Stuffed with Spicy Couscous
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 10 Minutes
Diets

No Diets specified

A flavorful mix of chicken and couscous that will add that special touch to your Yom Tov table.  

Ingredients

Chicken

  • 8 chicken cutlets

  • salt, to taste

  • pepper, to taste

  • paprika, to taste

Stuffing

  • 1 onion, finely chopped

  • 2–3 tablespoons oil

  • 1/2 red pepper, diced

  • 8 fresh mushrooms, chopped

  • 1/3 cup chopped parsley (optional)

  • salt, to taste

  • pepper, to taste

  • 1 cup couscous, prepared according to package directions

Sauce

  • 1 onion, chopped

  • 2 tablespoons oil

  • 1 tablespoon flour

  • 2/3 cup water

  • 1 teaspoon Moroccan paprika in oil

  • salt, to taste

  • pepper, to taste

Wine Pairing

Mt. Tabor Gewurztraminer

Directions

Prepare the Stuffing

1.

Heat the oil in a pan and sauté the onions until golden.

2.

Add the peppers and mushrooms, and sauté for 5 minutes.

3.

Season and remove from heat. Mix with the prepared couscous.  

Stuff the Chicken Cutlets

1.

Arrange the chicken cutlets on your work surface and sprinkle with salt, pepper, and paprika.

2.

Place 2 tablespoons of filling on each piece and roll up jelly-roll style.

3.

Place each roll-up on a piece of aluminum foil large enough to wrap it in.

4.

Preheat oven to 350° F (180°C).  

Prepare the Sauce and Bake

1.

Sauté the onion in oil until golden.

2.

Add flour and stir.

3.

Add water and spices. Bring to a boil.

4.

Remove from heat and pour the sauce over each chicken roll-up.

5.

Close up the foil around each portion and arrange in a baking pan. Bake in preheated oven for 35 minutes.

6.

Open the foil and bake for an additional 5 minutes.

Tips:

To prepare these in advance, freeze the prepared roll-ups and bake right before serving.  

Recipe tags

complete meal ideas couscous elegant freezer-friendly meal in one stuffed chicken
Chicken Roll-Ups Stuffed with Spicy Couscous

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Brocho
Brocho
4 years ago

flavorful and easy I make a few switches I subbed cooked brown rice for the couscous and dry white wine for the water. The sauce came out a bit too bitter so I drizzled some honey on top. I also baked all the cutlets in one pan; once I rolled them and put them down in the pan, I didn’t think it was wise to move them to individual foil squares. They were delicious!!

0
Raquel
Raquel
Reply to  Brocho
4 years ago

Thanks for all your tips! And we are happy to hear that they came out good!

0
wpdiscuz   wpDiscuz

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