Restaurant Style Stuffed Moroccan Chicken

Looking for something special to make for your next dawat? This Restaurant-Style Stuffed Moroccan Chicken is full of delicious flavors and makes a beautiful addition to your dinner table. Prepared with #Dalda, our trusted recipe partner, for a flavorful homemade meal your family will love! #FoodFusion #HappyCookingToYou #StuffedMoroccanChicken #MoroccanChicken #ChickenRecipes #RestaurantStyle #ByFoodFusion

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Ingredients:
Prepare Moroccan Sauce:
-Dalda canola oil 2 tbs
-Lehsan (Garlic), finely chopped 2 tbs
-Pyaz (Onion) finely chopped 2 tbs
-Cream ¾ Cup (Room temperature)
-Sriracha sauce 1 & ½ tbs or as required
-Chilli garlic sauce 1 & ½ tbs
-Chicken powder 1 tsp
-Dried Oregano ½ tsp
-Iodized Himalayan pink salt ⅛ tsp or to taste
-Kali mirch (Black pepper) crushed ¼ tsp
-Doodh (milk) ½ Cup (Room temperature)
-Water ¼ Cup
-Fresh basil leaves (chopped) 1-2 tsp
Prepare Stuffed Moroccan Chicken:
-Cream 1 tbs (room temperature)
-Anday ki zardi (Egg yolk) 1
-Lal mirch (Red chilli) crushed 1 tsp
-Lehsan powder (Garlic powder) ¼ tsp
-Dried Oregano 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
-Mozzarella & Cheddar Cheese grated 200g
-Chicken fillet 400g
-Iodized Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ¼ tsp
-Maida (All-purpose flour) 1 Cup
-Anday (Eggs) whisked 2
-Breadcrumbs 1 Cup or as required
-Dalda canola oil (For deep frying) as required
-Dalda canola oil 1 tbs
-Zucchini 1 medium
-Gajar (Carrot) 1 medium
-French beans 80g
-Iodized Himalayan pink salt ¼ tsp or to taste
-Kali mirch (Black pepper) crushed ¼ tsp
-Fresh basil leaves (chopped) 1-2 tsp
-Broccoli 5-6 florets

Direction:
Prepare Moroccan sauce:
-In a saucepan, add canola oil & heat it.
-Add garlic and onion, mix well & sauté until translucent. Turn off the flame.
-Add cream, Sriracha sauce, chilli garlic sauce, chicken powder, oregano, pink salt, crushed black pepper; mix well.
-Turn on the flame, cook for 1-2 minutes or until it’s all incorporated.
-Add milk & water, whisk well & cook on medium flame for 2-3 minutes.
-Add fresh basil leaves & mix well. Moroccan sauce is ready! Set aside.
Prepare Stuffed Moroccan Chicken:
-In a bowl, add cream, egg yolk, crushed red chilli, garlic powder, oregano, crushed black pepper, pink salt, whisk well & add in mix cheese, mix until well combined. Set aside.
-Cut the chicken fillet in half lengthwise.
-Place the chicken between plastic sheets & pound with a meat hammer to flatten.
-Sprinkle pink salt and crushed black pepper.
-Take approx. 50g of the cheese filling mixture, shape it into a log, and place it onto the pounded chicken fillet.
-Roll the chicken tightly around the cheese and seal it firmly using a plastic sheet.
-Coat the chicken roll in all-purpose flour, egg, and breadcrumbs, then repeat the egg and breadcrumbs coating once more for a double layer.
-Cover & freeze for 1 hour before frying.
-It can be stored in the freezer for up to 1 month.
-In a pan, add canola oil and heat it. (160°C)
-Take out stuffed chicken from the freezer & add in hot oil, fry on medium flame until golden & crispy. Set aside.
-In a pan, add canola oil & heat it.
-Add zucchini, carrot, and French beans; mix well; sauté for 2-3 minutes on high flame
-Sprinkle black pepper, crushed pink salt, and fresh basil leaves; mix well, and cook on high flame for 1-2 minutes.
-Add broccoli, sauté on high flame for 1-2 minutes, take it out & set aside.
-Cut the stuffed Moroccan chicken in slices & serve with fried rice, prepared Moroccan sauce, & sautéed veggies.

Ajza:
Prepare Moroccan Sauce:
-Dalda canola oil 2 tbs
-Lehsan (Garlic), finely chopped 2 tbs
-Pyaz (Onion) finely chopped 2 tbs
-Cream ¾ Cup (Room temperature)
-Sriracha sauce 1 & ½ tbs or as required
-Chilli garlic sauce 1 & ½ tbs
-Chicken powder 1 tsp
-Dried Oregano ½ tsp
-Iodized Himalayan pink salt ⅛ tsp or to taste
-Kali mirch (Black pepper) crushed ¼ tsp
-Doodh (milk) ½ Cup (Room temperature)
-Water ¼ Cup
-Fresh basil leaves (chopped) 1-2 tsp
Prepare Stuffed Moroccan Chicken:
-Cream 1 tbs (room temperature)
-Anday ki zardi (Egg yolk) 1
-Lal mirch (Red chilli) crushed 1 tsp
-Lehsan powder (Garlic powder) ¼ tsp
-Dried Oregano 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
-Mozzarella & Cheddar Cheese grated 200g
-Chicken fillet 400g
-Iodized Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ¼ tsp
-Maida (All-purpose flour) 1 Cup
-Anday (Eggs) whisked 2
-Breadcrumbs 1 Cup or as required
-Dalda canola oil (For deep frying) as required
-Dalda canola oil 1 tbs
-Zucchini 1 medium
-Gajar (Carrot) 1 medium
-French beans 80g
-Iodized Himalayan pink salt ¼ tsp or to taste
-Kali mirch (Black pepper) crushed ¼ tsp
-Fresh basil leaves (chopped) 1-2 tsp
-Broccoli 5-6 florets

Direction:
Prepare Moroccan sauce:
-Saucepan mein canola oil dalen & heat ker lein.
-Garlic aur onion add karein, ache tarhan mix karein & translucent hone tak sauté karein. Flame turn off karein.
-Cream, Sriracha sauce, chilli garlic sauce, chicken powder, oregano, pink salt, crushed black pepper add karein; ache tarhan mix karein.
-Flame turn on karein, 1-2 minutes kliya ya sub ache tarhan incorporate hone tak cook ker lein.
-Milk & water add karein, ache tarhan whisk karein & medium flame per 2-3 minutes kliya cook ker lein.
-Fresh basil leaves add karein & ache tarhan mix karein. Moroccan sauce tayyar hai! Side per rakh dein.
Prepare Stuffed Moroccan Chicken:
-Bowl mein cream, egg yolk, crushed red chilli, garlic powder, oregano, crushed black pepper, pink salt add karein, ache tarhan whisk karein & mix cheese add karein, well combined hone tak mix karein. Side per rakh dein.
-Chicken fillet ko lengthwise half mein cut karein.
-Chicken ko plastic sheets ke beech mein rakhein & flatten karne kliya meat hammer sa pound karein.
-Pink salt aur crushed black pepper sprinkle karein.
-Approx. 50g cheese filling mixture lein, log shape bana lein, aur pounded chicken fillet per rakh dein.
-Chicken ko cheese ke around tightly roll karein aur plastic sheet ki madad sa firmly seal ker dein.
-Chicken roll ko all-purpose flour, egg, aur breadcrumbs sa coat karein, phir double layer kliya egg aur breadcrumbs ki coating ek baar phir repeat karein.
-Cover karein & fry karne sa pehle 1 hour kliya freeze ker dein.
-Isay freezer mein 1 month tak store kiya ja sakta hai.
-Pan mein canola oil dalen aur heat ker lein. (160°C)
-Freezer sa stuffed chicken nikalen & hot oil mein add karein, medium flame per golden & crispy hone tak fry ker lein. Side per rakh dein.
-Pan mein canola oil dalen & heat ker lein.
-Zucchini, carrot, aur French beans add karein; ache tarhan mix karein; high flame per 2-3 minutes kliya sauté karein.
-Crushed black pepper, pink salt, aur fresh basil leaves sprinkle karein; ache tarhan mix karein, aur high flame per 1-2 minutes kliya cook ker lein.
-Broccoli add karein, high flame per 1-2 minutes kliya sauté karein, nikal lein & side per rakh dein.
-Stuffed Moroccan chicken ko slices mein cut karein & fried rice, prepared Moroccan sauce, & sautéed veggies ke saath serve karein!