Curry Spiced Chicken Rolls and Tahini-Parsley Sauce with Sautéed Green Beans

22 08 2011

Tonight’s meal is a This Girl original! I love that no matter what kind of day I have, my kitchen doesn’t care. It will always welcome me with open arms and complete creative freedom!  This recipe may look like it has a lot of steps, but it’s relatively easy and packs loads of flavor. Mangia!

Curry Spiced Chicken Rolls and Tahini-Parsley Sauce with Sautéed Green Beans

For the chicken:

  • Boneless, skinless chicken – cut into thin strips (I started with 8-10 chicken tenders and cut them in half long ways)
  • 1 can Pillsbury crescent rolls or seamless dough sheet
  • Curry seasoning
  • Cumin seed powder
  • Coriander powder
  • Garlic powder
  • Cayenne pepper
  • Salt
  • Olive oil
  • Juice of half a lemon
  • Medium shallot, minced
  • Feta cheese, crumbled
  • 1 egg, beaten

Pre-heat oven to 375. Put the cut chicken in a bowl and toss with a generous tablespoon or so of olive oil, a good sprinkling each of curry, cumin, coriander and garlic powders. Next add a dash of cayenne and season with salt. Finally top with the juice of half a lemon and toss everything until well coated. Marinate for 30 minutes or so. While the chicken is marinating, make the sauce and trim up the green beans (half a pound to a pound worth of fresh green beans).

For the Tahini-Parsley sauce:

  • 1/4 cup Tahini paste
  • Juice of one lemon
  • 1/4  to 1/2 cup fresh parsley
  • 1/2 Tbsp minced garlic
  • 1/4 cup chicken stock to help loosen the sauce
  • Salt and pepper

Puree everything in a blender. Add salt and pepper to taste. Store the sauce in the fridge until ready to use.

Now back to the chicken….

Saute the chicken over medium-high heat in a skillet – a few minutes per side just to get it somewhat golden. When the chicken is nearly done, toss in the minced shallot and saute together for a minute. Pull the chicken and shallots out of the pan and let it rest on a plate.

When the chicken is cool enough to handle, roll out the crescent rolls or seamless dough sheet. How many rolls you get will depend on how big your chicken pieces are. I was able to get 12 chicken rolls from 1 sheet of seamless dough (note: you will have to stretch the dough a bit, don’t worry about a few holes here and there).

Put one piece of chicken and some crumbled feta on each piece of cut dough and roll up, make sure to fold in the sides as well. Press together any open seams. Beat one egg in a bowl and then brush the egg wash on the top of each chicken roll. Bake for 15-20 minutes until golden brown.

While the chicken rolls are baking, add the trimmed green beans to the same saute pan you cooked the chicken in. Toss with some olive oil, lemon juice, salt, garlic powder, paprika and for an extra kick a little cayenne pepper. Saute over medium heat until the chicken rolls are done.

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