Moroccan Chicken Parcels

Moroccan Chicken Parcels
25 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 2 medium chicken breasts, cut into thin strips
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons grated ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup water
  • 1/4 cup sultanas
  • 1/4 cup chopped continental parsley
  • 1 teaspoon grated lemon rind
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1/4 cup natural yoghurt
  • 50g baby spinach leaves
  • 8 sheets filo pastry
  • 75g butter, melted
  • mango chutney and leafy greens, to serve

How to make it

  1. HEAT the oil in medium frying pan, add the chicken and cook for 5-7 minutes over medium heat until well browned. Add onion, garlic and spices and cook a further 3-5 minutes or until onions are soft. Stir in water, sultanas, parsley and lemon rind and simmer a further 2 minutes. Add PHILLY yoghurt and spinach and stir until PHILLY is melted and combined.
  2. BRUSH filo pastry sheets with butter and assemble into 4 x 2 sheet bundles.
  3. DIVIDE chicken mixture into 4 and spoon one quantity along one short end of each pastry bundle. Fold in edges and roll to enclose filling. Brush well with butter.
  4. BAKE on greased baking tray at 180ºC for 15-20 minutes or until golden. Serve hot or cold with mango chutney and leafy greens.