North African Chicken Pastries

• 2 tbsp olive oil
• 2 medium fennel bulbs, thinly sliced
• 1 tbsp finely chopped preserved lemon, plus additional for garnish
• 2 tsp baby capers, drained
• 14 oz boneless skinless chicken thighs, cut into 3/4 inch cubes
• 2 sheets frozen puff pastry, thawed
• 1 None egg, lightly beaten

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper.
2. Heat 1 tbsp the oil in a skillet on medium heat. Add fennel and saute for 1 min. Reduce heat to low. Cook, covered, for 10 mins, stirring occasionally. Transfer to a large bowl. Stir in lemon and capers.
3. Heat remaining 1 tbsp oil in the same skillet. Add chicken and saute for 4-5 mins, until browned. Add to fennel mixture. Season to taste.
4. Cut each pastry sheet into 4 squares. Place 4 of the squares on prepared pan. Place one-quarter of filling in center of each square. Brush edges with egg. Top with remaining pastry. Press edges together and roll inwards to seal. Brush with egg.
5. Bake for 25 mins or until golden and puffed. Garnish with preserved lemon.

olive oil, fennel bulbs, preserved lemon, capers, chicken thighs, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/22164 (may not work)