Ingrediënten
CHICKEN MIXTURE
FILLING
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Tips
Work with cold minced chicken to prevent it from becoming too sticky while shaping the roll.
Roll the chicken mixture as tightly as possible. This ensures the filling stays evenly distributed and prevents the roll from falling apart during baking.
Let the roll rest for at least 10 minutes after baking before slicing it.
You can prepare the roll a day in advance and store it covered in the refrigerator. This allows the flavors to intensify.
Stappenplan
Peel and coarsely chop the yellow onion. Place the onion and parsley in a food processor and blend until finely chopped.
Combine the ground chicken thighs and chicken breast in a large bowl. Add the blended vegetable mixture, salt, ras el hanout, turmeric powder, onion powder, garlic powder, cayenne powder, and olive oil. Mix well until combined.
Spread the chicken mixture onto a sheet of parchment paper, flattening it into a square layer. Evenly distribute the red bell pepper, jalapeno, and green olives.
Using the parchment paper, tightly roll the chicken mixture into a firm roll.
Place the chicken roll in a preheated oven at 200°C (392°F) and bake for 2 hours.
Carefully remove the roll from the oven, take off the parchment paper, and return it to the oven. Bake for another 10 minutes, or until the chicken is browned.
Slice the roll into even pieces.
Serve with roasted vegetables, potatoes, or a fresh salad. Enjoy!
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