Ingredients:

8 chicken steaks from the breast or drumsticks without skin
Pinch of ground black pepper
For the filling: 1 onion, 1 tablespoon olive oil, 2 tablespoons pine nuts, 2 tablespoons
white raisins, juice of 1 lemon
Spices: a mixture of 1 teaspoon of cinnamon powder, a pinch of ground cumin, a pinch of
ground coriander
For the salad: 4 large carrots, 2 oranges, 8 leaves of lettuce, 2 tablespoons chopped
parsley

Instructions:

For the filling: Peel and cut the onions finely. Fry it in a pan with olive oil for 3-4 minutes
over low heat. Add half of the spices, pine nuts, juice of ½ lemons, raisins. Stir the
mixture well and remove the pan from the heat.
Cut the steaks lengthwise and hammer them. Spread them out and onto each put a little of
the filling, turn the roll and secure it further with skewers or with 2 toothpicks. Place the
roulades in the baking tray. Sprinkle them with the rest of the lemon juice and spices –
excluding the cinnamon. Bake the roulades about 30-35 minutes, until the meat is
browned. Remove them from the oven and let them rest for 10 minutes
For the salad: wash the carrots, peel and grate them on large pieces. Put them in a large
bowl. Peel the oranges and separate them in slices. Put them on the carrots. Sprinkle the
salad with a pinch of cinnamon and a pinch of ground black pepper and mix well.
At each serving plate put on 1 leaf of green salad. On each of it put a roulade and salad.
Sprinkle with parsley.