Ingredients

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.

Reviews & Comments 15

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  • hollyeats 5 years ago
    I'm thinking of all the trouble it takes to roll and cut them... I'm strategizing about simply making it in a large flat pan like a Strudel.. same flavor with less work.
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    " It was excellent "
    linda2230 ate it and said...
    Vickie, I agree with all of the comments above. They look delicious, and I love these kinds of finger foods as you know. No wonder our taste GR has rated our taste compatibility high. :o) Judy
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    " It was good "
    chandrima ate it and said...
    subhan allah!!!! that means wonderfull hi 5 frrom me..
    need to find an occasion to cook this.. lets see
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    " It was excellent "
    minitindel ate it and said...
    vickie this is great i love it whens din din !!!!!hahahhaa .thanks sweetie ....sherry
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  • cristi35 6 years ago
    oh wow, this sounds great. I love moroccan food, and just about anything wrapped in phyllo. Cant wait to try
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    " It was excellent "
    mao65 ate it and said...
    Great Post Vickie! It may take a little while but I will definitely make these. Thanks, Marcia
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    " It was excellent "
    chriesi ate it and said...
    These are definetly worth to try. yumm!
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    " It was excellent "
    mumtazcatering ate it and said...
    Thanks Vickie for a wonderful version i make them often using a Chinese type of filling ...but your's sound so exotic will try soon
    have a blessed day
    Mumtaz
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    " It was excellent "
    danadooley ate it and said...
    Now what did I just say about your recipes? See, more proof over here. Great one, so exotic, so transporting, again, so evocative - puts all sorts of delicous and decadent images in my mind's eye *sigh* Wish I could get my hands on a magic carpet *wink* Great post.
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    I love this one.... Sounds wonderful Vicky... as usual, your recipe is a winner!
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  • seh0625 6 years ago
    This is fantastic!
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    " It was excellent "
    pariscipes ate it and said...
    It sounds very very delicious! If you have another recipe like this one, I come immediately in your kitchen!!
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    " It was excellent "
    waterlily ate it and said...
    This looks so flavorful and delicious! Thanks for sharing!
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  • juliecake 6 years ago
    Looks so yummy, can you come and make it for me?
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  • cookinggood 6 years ago
    This looks really good. My husband lived in Morocco for 3 years when he was in high school. Maybe the flavors would bring back memories of youth!:)

    It looks like a long list of ingredients but I have all of the spices already so there wouldn't be too much to buy to make this. Thanks for the post.

    Ferri
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