Moroccan Chicken Bundles
- Ready In:
- 2hrs
- Ingredients:
- 18
- Yields:
-
32 rolls
ingredients
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 pinch 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 cinnamon stick (3 inch)
- 1⁄4 sliced almonds, toasted,cooled and coarsely chopped
- 2 large eggs, lightly beaten
- 1⁄2 cup unsalted butter, melted
- 8 phyllo pastry sheets, thawed (17" X 12")
- 1 teaspoon ground cinnamon
- 2 teaspoons brown mustard seeds
directions
- Cook onion in oil with salt, cumin, ginger, turmeric, pepper and coriander in large heavy saucepan over moderate heat, stirring until onion has softened, about 5 minutes.
- Add chicken, broth, water and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes.
- Transfer chicken to a bowl, reserving cooking liquid.
- Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
- Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
- Return liquid to saucepan and simmer over medium heat uncovered until liquid has reduced to about 1/4 cup (approximately 8 minutes) (Liquid will look like a glaze in the bottom of the pan).
- Stir in shredded chicken and almonds.
- Reserve 2 Tbsp of beaten egg for egg wash.
- Lightly season remainder of egg with salt and pepper, then cook over medium heat with 1/2 Tbsp butter until just set, but still slightly soft.
- Stir egg into chicken filling.
- Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
- Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
- Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
- Top with a second phyllo sheet and generously brush with butter.
- Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
- Spread 1/4 cup of chicken mixture in a narrow strip along edge closest to you and roll up filling tightly in phyllo, leaving ends open.
- Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
- Make 6 more rolls in same manner.
- Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
- Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
- Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
- Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
- OR Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap.
- Coat frozen rolls, then bake in preheated 350 over for about 20 minutes or so.
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