Moroccan-style Chicken Phyllo Rolls with Spiced Tomato Sauce
From lunasea 15 years agoIngredients
- 1 small onion, finely chopped shopping list
- 1 tablespoon olive oil shopping list
- Scant teaspoon salt shopping list
- 3/4 teaspoon ground cumin shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/2 teaspoon turmeric shopping list
- 1/2 teaspoon black pepper shopping list
- 1/4 teaspoon ground coriander shopping list
- 1 1/4 lb chicken thighs (with skin and bones) shopping list
- 3/4 cup low-sodium chicken broth shopping list
- 1/2 cup water shopping list
- 1 (3-inch) cinnamon stick shopping list
- 1/4 cup sliced almonds, toasted, cooled, and coarsely chopped shopping list
- 2 large eggs, lightly beaten shopping list
- 1 stick (1/2 cup) unsalted butter, melted shopping list
- 8 (17- by 12-inch) phyllo sheets, thawed if frozen shopping list
- 1 teaspoon ground cinnamon shopping list
- 2 teaspoons brown mustard seeds shopping list
- ~~~~ shopping list
- spiced Tomato Sauce: shopping list
- 1/3 cup finely chopped onion shopping list
- 1 garlic clove, finely chopped shopping list
- 1 1/2 teaspoons finely chopped peeled fresh ginger shopping list
- 3/4 teaspoon ground cumin shopping list
- 1/2 teaspoon hot paprika shopping list
- 1/4 teaspoon ground cinnamon shopping list
- Pinch of cayenne shopping list
- Pinch of ground cloves shopping list
- 1 tablespoon olive oil shopping list
- 1 1/2 tablespoons cider vinegar shopping list
- 1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice) shopping list
- 2 tablespoons light brown sugar shopping list
How to make it
- Make Filling:
- Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until 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 total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
- When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl.
- Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick.
- Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
- Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
- ~~~~
- Make Rolls:
- Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
- Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter.
- Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
- Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you.
- Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling).
- Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
- Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
- Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
- Transfer rolls to a rack to cool slightly.
- ~~~~
- **ROLL NOTES:
- ~Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
- ~ 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 (do not thaw) in a preheated 350°F oven about 20 minutes.
- ~~~~
- Make the Spiced Tomato Sauce:
- Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes.
- Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.
- Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.
- **SAUCE NOTE: Sauce can be made 3 days ahead and cooled completely, then chilled, covered.
The Rating
Reviewed by 10 people-
This looks so flavorful and delicious! Thanks for sharing!
waterlily in Joplin loved it -
It sounds very very delicious! If you have another recipe like this one, I come immediately in your kitchen!!
pariscipes in Paris&Lyon loved it -
I love this one.... Sounds wonderful Vicky... as usual, your recipe is a winner!
berry in Myrtle Beach loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 15
-
All Comments
-
Your Comments