RCI-MT.004.0584.001
Moroccan Chicken Bundles
These Moroccan-Style Chicken phyllo rolls have the delicious mix of Moroccan spices including cumin, ginger, turmeric and cinnamon. These are great served with Spiced tomato Dipping Sauce - Moroccan Style.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- onion1 smallfinely chopped
- 1 tablespoon
- 1 pinch
- ¾ teaspoon
- ½ teaspoon
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- chicken thighs1¼ lbswith skin and bones
- ¾ cup
- ½ cup
- 1 unit
- sliced almonds¼ unittoasted,cooled and coarsely chopped
- eggs2 largelightly beaten
- unsalted butter½ cupmelted
- phyllo pastry sheets8 unitthawed (17" x 12")
- 1 teaspoon
- brown mustard seeds2 teaspoons
Method
1
Heat olive oil in a large skillet over medium heat. Add finely chopped onion and a pinch of salt, stirring occasionally until softened, about 5 minutes.
2
Stir in ground cumin, ground ginger, turmeric, black pepper, and ground coriander, toasting the spices for 1 minute until fragrant.
1 minutes
3
Add chicken thighs to the skillet, browning them lightly on both sides without cooking through, approximately 4-5 minutes total.
5 minutes
4
Pour in chicken broth and water, then place the cinnamon stick among the chicken. Bring to a simmer, cover, and cook for 25-30 minutes until the chicken is cooked through.
30 minutes
5
Remove chicken from the broth and set aside to cool slightly. Discard the cinnamon stick and strain the broth into a separate bowl, reserving ½ cup of the cooking liquid.
10 minutes
6
Once cooled, shred the chicken meat from the bones and skin, discarding bones and skin. Combine shredded chicken with coarsely chopped toasted almonds in a mixing bowl.
7
Pour the reserved ½ cup cooking liquid into the chicken and almond mixture, stirring gently to combine and moisten the filling.
8
Preheat the oven to 375°F (190°C). Brush a baking sheet lightly with melted butter.
9
Lay one phyllo sheet on a clean work surface and brush lightly with melted butter. Stack a second phyllo sheet on top and brush again with butter.
10
Place approximately ½ cup of chicken filling on the bottom third of the stacked phyllo sheets. Fold the bottom edge of the phyllo over the filling, then fold in the left and right sides, and roll tightly to create a bundle, sealing the seam with a little melted butter.
11
Repeat with remaining phyllo sheets and filling to create 4 bundles total. Place each bundle seam-side down on the prepared baking sheet, then brush the tops generously with melted butter.
12
Sprinkle the bundles with ground cinnamon and brown mustard seeds. Bake for 20-25 minutes until the pastry is golden brown and crispy.
23 minutes