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1
Dry roast corriander seeds in a heavy pan, cool completely then grind into a powder.
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2
Cut chicken into small pieces, about 1/2 inch.
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3
Mix lemon juice and corriander with the chicken and allow to marinate for about 15 minutes.
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4
Put sliced apricots in a cup and cover with the 1/3 Cup wine, soak for about 15 minutes.
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5
Rinse and drain cashews if they are salted.
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6
In heavy skillet, heat olive oil.
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7
Add chicken and stirfry about 2 minutes.
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8
Add cashews and continue cooking on medium heat until chicken begins to lightly brown.
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9
Add apricots and the wine they have been soaking in and thoroughly mix into the chicken.
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10
Reduce heat to low and cook until wine has evaporated and apricots are soft.
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11
Remove from pan, stir in salt and reserve.
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12
Preheat oven to 350.
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13
Trim the skin from the Brie and cut the cheese into 3 equal pieces.
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14
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.
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15
place the cheese pieces in the middle of the dough and cover with the chicken mixture.
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16
Quickly fold the edges of the dough over the mixture to form a packet, overlapping as you go.
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17
Transfer packet carefully to a plate and place the other 6 sheets of dough on the pan to form another large sheet.
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18
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.
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19
Place on a buttered, insulated baking sheet and turn packet over so that seams are on the bottom.
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20
Smear the top of the packet with the soft butter.
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21
Bake for about 20 minutes, or until the pastry is golden on top.
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22
Remove from oven, place on a platter and cut into six wedges.
