Chicken Kourdass (plus)

Chicken Kourdass (plus)
 
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This recipe was uploaded
by Tukki

 
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Ingredients

Ingredients
Method
 
  • For 4 persons
  • 8 chicken Breast filets
  • (or turkey breast sliced into thin steaks)
  • 8 chicken thighs
  • 300 gr champignons
  • 300 gr sm. onions (or shallots)
  • 1 bunch parsley
  • 1 bunch coriander
  • 2 pinches safron
  • 1 tbls olive oil
  • 1 tbls tasteless oil
  • 2 big onions (red)
  • 40 grs butter
  • 4 cloves garlic
  • tbls curcuma
  • 10 grs. fresh ginger
  • 500 ml broth (chicken or veg)
  • Coconut cream & oyster sauce
  • salt & pepper
pound breast filets thin and bigger between plastic foil set aside Bone chicken thighs and cut small put pieces into kitchen machine and grind to paste mix salt, pepper, 1/2 parsley, coriander and 1 big pinch of saffron into paste until smooth...set aside roll mixture into each flattened filet, close w/tooth pick set aside fry red onion & garlic in both oils lightly set in rolades (kourdass) turn to brown evenly add saffron, curcuma, ginger, coriander, parsley, champignons (quartered) and peeled small onions whole add broth simmer 40 mins (optional) I rarely leave a recipe in one country) at 35 mins add coconut cream & oyster sauce {this is origionally a Moraccan dish keep liquid to a point that the sauce can become thickened Enjoy!

Chicken Kourdass (plus)

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This recipe was uploaded by Tukki

 
 

Method


pound breast filets thin and bigger between plastic foil set aside Bone chicken thighs and cut small put pieces into kitchen machine and grind to paste mix salt, pepper, 1/2 parsley, coriander and 1 big pinch of saffron into paste until smooth...set aside roll mixture into each flattened filet, close w/tooth pick set aside fry red onion & garlic in both oils lightly set in rolades (kourdass) turn to brown evenly add saffron, curcuma, ginger, coriander, parsley, champignons (quartered) and peeled small onions whole add broth simmer 40 mins (optional) I rarely leave a recipe in one country) at 35 mins add coconut cream & oyster sauce {this is origionally a Moraccan dish keep liquid to a point that the sauce can become thickened Enjoy!
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