Ingredients
-
1
-
1
-
1
-
3/4
-
1/2
-
1/2
-
1/2
-
1/4
-
1 1/4
-
3/4
-
1/2
-
1
-
1/4
-
2
-
1/2
Directions
Moroccan Style Chicken Phyllo Rolls, THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook Just a wonderful appetizer A bit lengthy yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap Cut frozen rolls, then bake (do not thaw) in a preheated 350F oven for about 20 min , THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook Just a wonderful appetizer A bit lengthy yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap Cut frozen rolls, then bake (do not thaw) in a preheated 350F oven for about 20 min
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Steps
|
1
Done
|
Cook Onion in Oil Along With Salt, Cumin, Ginger, Turmeric, Pepper, and Coriander in 3-Quart Heavy Saucepan Over Moderate Heat, Stirring Until Softened, About 5 Minute. |
|
2
Done
|
Add Chicken, Broth, Water, and Cinnamon Stick and Simmer, Covered, Turning Chicken Over Once, Until Meat Is Very Tender, About 45 Min Total. |
|
3
Done
|
Transfer Chicken With Tongs to a Bowl, Reserving Liquid. |
|
4
Done
|
When Chicken Is Cool Enough to Handle, Shred; Discarding Skin and Bones and Transfer to a Large Bowl. |
|
5
Done
|
Tranfer the Cooking Liquid to a 2 Cup Glass Measuring Cup (do not Clean the Saucepan) and Let Stand 1 Min, Then Skim Off Fat and Discard Cinnamon Stick. |
|
6
Done
|
Return Liquid to Saucepan and Simmer Over Medium High Heat, Uncovered, Until Reduced to About 1/4 Cup (liquid Will Look Like a Glaze in Bottom of Pan), About 8 Minute. |
|
7
Done
|
Stir in the Shredded Chicken Along With the Chopped Toasted Almonds. |
|
8
Done
|
Reserve 2 Tbs Beaten Egg in a Cup For Egg Wash; Lightly Season the Remaining Egg With Salt and Pepper, Then Cook in 1/2 Tbs Butter in a Nonstick Skillet Over Medium High Heat, Stirring Until Just Set but Still Slightly Soft. |
|
9
Done
|
Stir the Scrambled Egg Into the Filling. |
|
10
Done
|
Put Oven Racks in Upper and Lower Thirds of Oven and Preheat Oven to 450f. |
|
11
Done
|
Put 1 Phyllo Sheet on a Work Surface, Keeping Remaining Phyllo Covered With a Damp Kitchen Towel. |
|
12
Done
|
Brush the 1 Sheet Generously With Melted Butter. |
|
13
Done
|
Evenly Sift 1/4 Tsp Cinnamon Over the Butter Phyllo Using a Fine Mesh Sieve, Then Top With Another Phyllo Sheet and Generously Brush With Butter. |
|
14
Done
|
Cut the Phyllo Sheets in Half, Then Arrange One Half in Front of You to Work With. |
|
15
Done
|
Spread 1/4 Cup Chicken Filling in a Narrow Strip Along the Edge Nearest You, Then Roll Up Filling Tightly in Phyllo. |
