Moroccan Brick Chicken Recipe

Name: Mediterranean Exploration Companys Moroccan Brick Chicken Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 pieces Chicken thighs; 2 tbs Olive oil; 1 tsp Paprika; 1 tsp Cumin; 1 tsp Cinnamon; 1 tsp Salt; 1 tsp Black pepper; 3 cloves Garlic, minced; 2 tbs Lemon juice; 2 sheets Puff pastry sheets; 2 cups Arugula; 1 cup Pecorino cheese, grated

Inspired by Mediterranean Exploration Company

Time1h 10m

Serves4

arugula. pecorino

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Ingredients

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Main Ingredients

4 pieces Chicken thighs

2 tbs olive oil

1 tsp Watkins paprika

1 tsp Cumin

1 tsp Cinnamon

1 tsp Celtic sea salt

1 tsp black pepper

3 cloves Garlic, minced

2 tbs ReaLemon lemon juice

2 sheets Puff pastry sheets

2 cups Arugula

1 cup Pecorino cheese, grated

Method

Preparation Steps

Marinate the Chicken

In a large bowl, combine olive oil, paprika, cumin, cinnamon, salt, black pepper, minced garlic, and lemon juice. Add the chicken thighs and coat them well. Cover and marinate in the refrigerator for at least 30 minutes.

Cook the Chicken

Preheat your oven to 400°F (200°C). Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until browned. Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes or until cooked through.

Prepare the Puff Pastry

Roll out the puff pastry sheets on a floured surface. Cut each sheet into quarters. Place a piece of chicken on each square of puff pastry, top with arugula and a sprinkle of pecorino cheese, then fold the pastry over to create a parcel. Seal the edges by pressing with a fork.

Bake the Parcels

Place the parcels on a baking tray lined with parchment paper. Bake in the oven for 15-20 minutes or until the pastry is golden and flaky.

Serve

Serve the Moroccan Brick Chicken parcels warm, garnished with extra arugula and pecorino cheese if desired.