Moroccan Style Chicken Phyllo Rolls |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min. Ingredients:
1 small onion, finely chopped |
1 tablespoon olive oil |
1 teaspoon salt |
3/4 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/2 teaspoon turmeric |
1/2 teaspoon black pepper |
1/4 teaspoon ground coriander |
1 1/4 lbs chicken thighs, with skin and bones |
3/4 cup chicken broth |
1/2 cup water |
1 (3 inch) cinnamon sticks |
1/4 cup sliced almonds, toasted and coarsely chopped |
2 large eggs, lightly beaten |
1/2 cup butter, melted |
8 phyllo pastry sheets, thawed if frozen |
1 teaspoon ground cinnamon |
2 teaspoons brown mustard seeds |
Directions:
1. Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
2. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
3. Transfer chicken with tongs to a bowl, reserving liquid.
4. When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
5. Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
6. Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
7. Stir in the shredded chicken along with the chopped toasted almonds.
8. Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
9. Stir the scrambled egg into the filling.
10. Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
11. Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
12. Brush the 1 sheet GENEROUSLY with melted butter.
13. Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
14. Cut the phyllo sheets in half, then arrange one half in front of you to work with.
15. Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
16. Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
17. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
18. Make another roll with remaining half of phyllo sheets.
19. Make 6 more rolls in same manner, transferring to cutting board.
20. Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
21. Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
22. Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
23. Transfer rolls to a rack to cool slightly.
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