Thursday, January 12, 2012

Moroccan Chicken Phyllo Rolls

These little appetizers do required a bit of time, but the pay-off is worth it! They are so full of flavor. I made these for a party recently and they were gobbled up by the guests in no time. You can make the chicken and assemble the rolls 1 day ahead, cover, and refrigerate. Wait to brush on the egg wash and sprinkle on the mustard seeds right before baking.

Moroccan Chicken Phyllo Rolls
1 onion, finely chopped
2 tablespoons 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 pound chicken breasts (boneless)
1 can chicken broth
1/2 cup water
1 cinnamon stick
1/4 to 1/2 cup sliced almonds, toasted and coarsely chopped
3 large eggs, beaten
1 stick butter, melted
8 phyllo sheets, thawed
2 teaspoons ground cinnamon
2 teaspoons brown mustard seeds (or sesame seeds)

Make the filling...
Cook the onion, salt, cumin, ginger, turmeric, pepper, and coriander in a large saucepan or stockpot over medium heat until softened, stirring often. Add chicken, broth, water, and cinnamon stick and cover. Simmer until meat is tender and cooked through (it will probably take about 30 minutes). Transfer the chicken only to a bowl, reserving the cooking liquid in the pan.

When cooled a bit, shred the chicken. Once the liquid in the pan has cooled, skim the fat off the top of the liquid and discard the cinnamon stick. Simmer the liquid in the pan over medium-high heat until reduced to about 1/3 cup. Stir the shredded chicken and toasted chopped almonds into the liquid.

Beat two eggs with salt and pepper. Cook in 1 tablespoon butter in a small skillet over medium heat, stirring, until just set but still soft. Stir scrambled egg into chicken/almond mixture.

Make the rolls...
Preheat over to 450 degrees F. 
Put 1 phyllo sheet on a flat work surface. (Keep other phyllo sheets covered with plastic wrap or they will dry out and crack easily.) Brush the phyllo sheet generously with melted butter. Sprinkle cinnamon on phyllo sheet, then top with another sheet of phyllo and generously brush with butter. 

Cut the stacked, buttered sheets in half crosswise. Arrange about 2 to 3 tablespoons filling in a thin line on the short side of the phyllo half. Roll up the filling tightly in the phyllo leaving the ends open. Cut the roll into thirds and place rolls on baking sheet. Repeat this process with the remaining phyllo sheets and filling until you've prepared all of the rolls.

Lightly brush the top each roll with egg wash made from the third egg and sprinkle with mustard seeds (or sesame seeds). Bake 12 minutes or until phyllo is golden brown.

Serve with sweet chili sauce.


slightly adapted from

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