Chicken Parcels

Ingredients for 6-7 parcels

Chicken Filling

• Chicken 500 grams
• Onion 1, chopped
• Garlic clove 4-5, chopped
• Bell pepper 1, chopped (I mixed all 3 colors)
• Tomato paste 3 tbsp
• Salt to taste
• Black pepper to taste
• Paprika powder 3/4 tbsp
• Oregano powder 3/4 tbsp
• Garlic powder 1/4 tbsp

Bechamel sauce

• Butter 2 tbsp
• Plain flour 2 tbsp
• Salt and pepper to taste
• Milk 2 cups

Crepes Batter

• Plain flour 2 cups
• Eggs 2 large
• Salt, a pinch
• Milk 200 ml
• Water 200 ml

Topping

• Mozzarella cheese
• Dried parsley or coriander

Preparation

1. Chicken filling: Put all the ingredients of chicken filling in a pan and cook until the meat is cooked through. Set aside.
2. Bechamel sauce: In a pan, add butter and plain flour. Cook on low until aromatic. Add milk, salt and black pepper. Cook until thick.
3. Crepes batter: In a bowl, add plain flour, whisked eggs, salt, milk and water. Mix well until there are no lumps. Add more water if needed to make a thin paste.
4. Grease a large pan with oil and add a ladle full of crepe batter.
5. Allow to cook on very low flame on boteh sides. Repeat for all the crepes.
6. ASSEMBLE: Place a crepe in bowl, pour some bechamel sauce in it. Add chicken filling on bechamel sauce.
7. Now shape the crepe into a parcel as shown in my video.
8. Place upside down in a baking tray and top with some bechamel sauce and mozzarella cheese on top.
9. Bake in a preheated oven at 220 °C for 10 to 15 minutes using upper rod only until the cheese is melted and golden on top.
10. Drizzle some dried parsley on top.
11. Serve immediately.
12. Enjoy!

Print Recipe

Chicken Parcels

Author: Naush

Ingredients

Ingredients for 6-7 parcels

Chicken Filling

• Chicken 500 grams
• Onion 1 chopped
• Garlic clove 4-5 chopped
• Bell pepper 1 chopped (I mixed all 3 colors)
• Tomato paste 3 tbsp
• Salt to taste
• Black pepper to taste
• Paprika powder 3/4 tbsp
• Oregano powder 3/4 tbsp
• Garlic powder 1/4 tbsp

Bechamel sauce

• Butter 2 tbsp
• Plain flour 2 tbsp
• Salt and pepper to taste
• Milk 2 cups

Crepes Batter

• Plain flour 2 cups
• Eggs 2 large
• Salt a pinch
• Milk 200 ml
• Water 200 ml

Topping

• Mozzarella cheese
• Dried parsley or coriander

Instructions

• Chicken filling: Put all the ingredients of chicken filling in a pan and cook until the meat is cooked through. Set aside.
• Bechamel sauce: In a pan, add butter and plain flour. Cook on low until aromatic. Add milk, salt and black pepper. Cook until thick.
• Crepes batter: In a bowl, add plain flour, whisked eggs, salt, milk and water. Mix well until there are no lumps. Add more water if needed to make a thin paste.
• Grease a large pan with oil and add a ladle full of crepe batter.
• Allow to cook on very low flame on boteh sides. Repeat for all the crepes.
• ASSEMBLE: Place a crepe in bowl, pour some bechamel sauce in it. Add chicken filling on bechamel sauce.
• Now shape the crepe into a parcel as shown in my video.
• Place upside down in a baking tray and top with some bechamel sauce and mozzarella cheese on top.
• Bake in a preheated oven at 220 °C for 10 to 15 minutes using upper rod only until the cheese is melted and golden on top.
• Drizzle some dried parsley on top.
• Serve immediately.
• Enjoy!