Chicken kourdass

Ingredients for 6 servings:

• 6 chicken breast fillets
• 6 chicken legs
• 200 g mushrooms, tourned and quartered
• 200 g spring onions
• 1 bunch parsley, finely chopped
• 1 bunch of coriander leaves, finely chopped
• Saffron
• 1 tbsp olive oil
• 60 g butter
• 2 onions
• 6 garlic cloves
• 1 tsp ginger, chopped
• 500 ml chicken broth
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

Moroccan chicken roulade

In Morocco, kourdass refers to stuffed chicken roulades. The usual filling of lamb liver, heart, and tripe is replaced with chicken leg meat in this recipe. Wrap the chicken breast fillets in cling film and pound them flat. Remove the meat from the chicken thighs, cut into cubes, and mince them. It works just as well in a food processor. Season the minced chicken with salt and pepper, add half of the chopped parsley, half of the coriander, and a pinch of saffron, and knead everything well. If possible, let it rest in the refrigerator for half an hour. Place a little mince mixture onto each end of the fillets and roll them up into roulades. Secure with toothpicks or roulade pins. Heat the olive oil with a little butter, fry the chopped onions until translucent, add the chicken roulades, and fry on all sides. Meanwhile, add the garlic cloves, the quartered mushrooms, another pinch of saffron, the ginger, and the remaining parsley and coriander. Simmer over low heat, adding chicken stock regularly. After about 40 minutes, the kourdas are ready and can be kept warm. Reduce the stock and whisk in 40 grams of butter. Cut the kourdas in half and serve with the stock and spring onions.