Chicken Parcels
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!