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 350ºF oven for about 20 min.
Provided by SkinnyMinnie
Categories Chicken Thigh & Leg
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
- Transfer chicken with tongs to a bowl, reserving liquid.
- When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
- 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.
- 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.
- Stir in the shredded chicken along with the chopped toasted almonds.
- 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.
- Stir the scrambled egg into the filling.
- Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
- Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
- Brush the 1 sheet GENEROUSLY with melted butter.
- 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.
- Cut the phyllo sheets in half, then arrange one half in front of you to work with.
- Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
- Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
- Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
- Make another roll with remaining half of phyllo sheets.
- 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 for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
- Transfer rolls to a rack to cool slightly.
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS
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 custard-like richness.
Categories Chicken Egg Bake Cocktail Party Almond Spice Cinnamon Phyllo/Puff Pastry Dough Gourmet Appetizer Hors D'Oeuvre
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 18
Steps:
- 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.
MOROCCAN PHYLLO ROLLS
This recipe seems quite involved but its really not that bad after all the chopping and they end up going together very quickly. The end result is amazing & well worth the effort. Serve with a mixed greens salad and recipe #427818 for a main entree or make these into smaller rolls and serve as appetizers! For a wheat free version use Spelt Phyllo Sheets. Recipe from Eat, Drink, & Be Vegan by Dreena Burton.
Provided by Mindelicious
Categories Onions
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, ginger, cinnamon, cumin, paprika, salt and pepper. Roast in oven for 35-45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened.
- Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls.
- Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾-1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1-2-in (2½-5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet.
- Repeat process until all phyllo and mixture are used; you will have 4-6 rolls (see note).
- Bake for 24-28 minutes, until golden brown. Serve warm, drizzled with recipe #427818, and garnished with almonds.
- ***Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won't ruin them, but will affect the presentation (if that's important to you).
- ***As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top (like folding a flag). Repeat process until you have used up all the filling. Bake at 375ºF (190ºC) for 15-20 minutes, until golden. Serve with recipe #427818 as a dip.
Nutrition Facts : Calories 421.6, Fat 20.6, SaturatedFat 2.9, Sodium 684.9, Carbohydrate 52.5, Fiber 9, Sugar 7.3, Protein 10.4
MOROCCAN CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
MOROCCAN CHICKEN PIE
This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
Provided by David Tanis
Categories dinner, pies and tarts, poultry, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
- Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
- Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
- Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
- Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
- Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
- Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
- Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
- Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
- Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
- Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
- Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram
MOROCCAN CHICKEN RECIPE
Blend together sweet and savory with our Moroccan Chicken Recipe. This Moroccan Chicken Recipe is a chicken pie you will want to make again and again!
Provided by My Food and Family
Categories Home
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF
- Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in turmeric; cook 1 min. Transfer to large bowl. Add 1-1/2 tsp. of the remaining oil and half the chicken to skillet; cook 5 to 8 min. or chicken is until evenly browned, turning occasionally. Remove from skillet; add to onions. Repeat with remaining oil and chicken. Add raisins, nuts, parsley and 1 tsp. cinnamon; mix lightly.
- Whisk eggs and sour cream until well blended.
- Spray 9-inch springform pan and 8 phyllo sheets with cooking spray. Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan. Fill phyllo crust with chicken mixture, then egg mixture. Spray remaining 4 phyllo sheets with cooking spray; cut in half. Place over egg mixture to completely cover egg mixture. Fold excess phyllo over pie. Spray with additional cooking spray.
- Bake 50 to 55 min. or until golden brown. Cool 15 min.
- Mix sugar and remaining cinnamon; sprinkle over pie.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
MOROCCAN-STYLE CHICKEN PIE
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Provided by Jeanne Thiel Kelley
Categories Food Processor Chicken Bake Sauté High Fiber Father's Day Dinner Raisin Almond Winter Cinnamon Phyllo/Puff Pastry Dough Butter Bon Appétit Peanut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
- Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- For phyllo:
- Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
- Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
- Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.
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