Apricot Coriander Chicken With Brie All Wrapped up in Phyllo

Recipe by Susie D
READY IN: 1hr 5mins
YIELD: 1 pie




  • Dry roast corriander seeds in a heavy pan, cool completely then grind into a powder.
  • Cut chicken into small pieces, about 1/2 inch.
  • Mix lemon juice and corriander with the chicken and allow to marinate for about 15 minutes.
  • Put sliced apricots in a cup and cover with the 1/3 Cup wine, soak for about 15 minutes.
  • Rinse and drain cashews if they are salted.
  • In heavy skillet, heat olive oil.
  • Add chicken and stirfry about 2 minutes.
  • Add cashews and continue cooking on medium heat until chicken begins to lightly brown.
  • Add apricots and the wine they have been soaking in and thoroughly mix into the chicken.
  • Reduce heat to low and cook until wine has evaporated and apricots are soft.
  • Remove from pan, stir in salt and reserve.
  • Preheat oven to 350.
  • Trim the skin from the Brie and cut the cheese into 3 equal pieces.
  • Using two sheets at a time, place Phyllo dough on a greased baking sheet, overlapping in the middle by about 4 inches to create a large piece - use 6 sheets for this first layer.
  • place the cheese pieces in the middle of the dough and cover with the chicken mixture.
  • Quickly fold the edges of the dough over the mixture to form a packet, overlapping as you go.
  • Transfer packet carefully to a plate and place the other 6 sheets of dough on the pan to form another large sheet.
  • Take the packet from the plate and place it seam side down on the new sheets, then wrap the packet as you did the first time, overlapping the edges.
  • Place on a buttered, insulated baking sheet and turn packet over so that seams are on the bottom.
  • Smear the top of the packet with the soft butter.
  • Bake for about 20 minutes, or until the pastry is golden on top.
  • Remove from oven, place on a platter and cut into six wedges.