Recipe

Moroccan-style Chicken Phyllo Rolls With Spiced Tomato Sauce Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custardlike richness. It's not as intimidating t... More Prep:60m Cook:75m Servings:32	Lunasea
	chicken onion cumin ginger turmeric coriander broth cinnamonstick toastedalmonds butter phyllo brownmustardseeds paprika cayenne cloves cidervinegar tomatoes brownsugar

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Fans

danadooley

pariscipes

linda2230

minitindel

waterlily

chriesi

mumtazcate

berry

mao65

chandrima

Ingredients

1 small onion, finely chopped

1 tablespoon olive oil

Scant 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 1/4 lb chicken thighs (with skin and bones)

3/4 cup low-sodium chicken broth

1/2 cup water

1 (3-inch) cinnamon stick

1/4 cup sliced almonds, toasted, cooled, and coarsely chopped

2 large eggs, lightly beaten

1 stick (1/2 cup) unsalted butter, melted

8 (17- by 12-inch) phyllo sheets, thawed if frozen

1 teaspoon ground cinnamon

2 teaspoons brown mustard seeds

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Spiced Tomato Sauce:

1/3 cup finely chopped onion

1 garlic clove, finely chopped

1 1/2 teaspoons finely chopped peeled fresh ginger

3/4 teaspoon ground cumin

1/2 teaspoon hot paprika

1/4 teaspoon ground cinnamon

Pinch of cayenne

Pinch of ground cloves

1 tablespoon olive oil

1 1/2 tablespoons cider vinegar

1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice)

2 tablespoons light brown sugar

Directions

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.

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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.

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**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.

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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.

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Comments

cookinggood 1 year, 7 months ago said:
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

juliecake 1 year, 7 months ago said:
Looks so yummy, can you come and make it for me?

waterlily 1 year, 7 months ago said:
This looks so flavorful and delicious! Thanks for sharing!

pariscipes 1 year, 7 months ago said:
It sounds very very delicious! If you have another recipe like this one, I come immediately in your kitchen!!

seh0625 1 year, 7 months ago said:
This is fantastic!

berry 1 year, 7 months ago said:
I love this one.... Sounds wonderful Vicky... as usual, your recipe is a winner!

danadooley 1 year, 7 months ago 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.

mumtazcatering 1 year, 7 months ago 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

chriesi 1 year, 7 months ago said:
These are definetly worth to try. yumm!

mao65 1 year, 7 months ago said:
Great Post Vickie! It may take a little while but I will definitely make these. Thanks, Marcia

cristi35 1 year, 7 months ago said:
Oh wow, this sounds great. I love moroccan food, and just about anything wrapped in phyllo. Cant wait to try

minitindel 1 year, 4 months ago said:
Vickie this is great i love it whens din din !!!!!hahahhaa .thanks sweetie ....sherry

chandrima 12 months ago said:
Subhan allah!!!! that means wonderfull hi 5 frrom me..
need to find an occasion to cook this.. lets see

linda2230 8 months, 2 weeks ago 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

hollyeats 3 months, 1 week ago said:
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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