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 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 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.
MOROCCAN CHICKEN BUNDLES
These Moroccan-Style chicken phyllo rolls have the delicious mix of Moroccan spices including cumin, ginger, turmeric and cinnamon. These are great served with Spiced Tomato Dipping Sauce - Moroccan Style. They are a bit time consuming, but well worth it. This recipe is from another site, but was originally from Gourmet Magazine and is loosely based on b'stilla (a traditional Moroccan dish of shredded chicken simmered with Moroccan spices and then mixed with egg and nuts).
Provided by Just Call Me Martha
Categories Moroccan
Time 2h
Yield 32 rolls
Number Of Ingredients 18
Steps:
- Cook onion in oil with salt, cumin, ginger, turmeric, pepper and coriander in large heavy saucepan over moderate heat, stirring until onion has 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.
- Transfer chicken to a bowl, reserving cooking liquid.
- Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
- Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
- Return liquid to saucepan and simmer over medium heat uncovered until liquid has reduced to about 1/4 cup (approximately 8 minutes) (Liquid will look like a glaze in the bottom of the pan).
- Stir in shredded chicken and almonds.
- Reserve 2 Tbsp of beaten egg for egg wash.
- Lightly season remainder of egg with salt and pepper, then cook over medium heat with 1/2 Tbsp butter until just set, but still slightly soft.
- Stir egg into chicken filling.
- Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
- Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
- Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
- Top with a second phyllo sheet and generously brush with butter.
- Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
- Spread 1/4 cup of chicken mixture in a narrow strip along edge closest to you and roll up filling tightly in phyllo, leaving ends open.
- Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
- Make 6 more rolls in same manner.
- Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
- Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
- Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
- Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
- OR 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 in preheated 350 over for about 20 minutes or so.
Nutrition Facts : Calories 89, Fat 6.7, SaturatedFat 2.8, Cholesterol 35.8, Sodium 64.2, Carbohydrate 3, Fiber 0.2, Sugar 0.2, Protein 4
More about "moroccan style chicken phyllo rolls recipes"
PHYLLO DOUGH MEAT ROLLS | THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN STYLE CHICKEN PHYLLO PARCELS | MINA
From minahalal.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS | LOVE AND OLIVE OIL
From loveandoliveoil.com
Estimated Reading Time 5 mins
CHICKEN IN PHYLLO - THERESCIPES.INFO
From therecipes.info
MOROCCAN-SPICED CHICKEN AND PHYLLO PIE - FOOD24
From food24.com
CHICKEN POT PIE WITH PHYLLO DOUGH - THERESCIPES.INFO
From therecipes.info
FOODCOMBO
MOROCCAN CHICKEN ROLLS | WHISK & DINE
From whiskanddine.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS | RECIPE IN 2022 | RECIPES, …
From pinterest.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS WITH SPIC
From recipebridge.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS - ANTIPASTI RECIPES
From fooddiez.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOROCCAN STYLE CHICKEN PHYLLO ROLLS - PLAIN.RECIPES
From plain.recipes
MOROCCAN CHICKEN PHYLLO SCROLL - FOOD LOVER'S MARKET
From foodloversmarket.co.za
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS | KEEPRECIPES: YOUR …
From keeprecipes.com
MOROCCAN CHICKEN BASTEEYA | CHICKEN.CA
From chicken.ca
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS | RECIPE | PHYLLO DOUGH, …
From pinterest.co.uk
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS - MEALPLANNERPRO.COM
From mealplannerpro.com
OTTOMAN FOODS: MOROCCAN-STYLE CHICKEN PHYLLO ROLLS
From ottomanfood.blogspot.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS - FOOD & DRINK - MSN
From mastercook.com
HOMEMADE MOROCCAN FOOD CHICKEN PASTILLA | ETSY
From etsy.com
MOROCCAN CHICKEN ROLLS – TAPAS | WHISK & DINE
From whiskanddine.com
MOROCCAN-STYLE CHICKEN PIE - GIMME SOME OVEN
From gimmesomeoven.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS | RECIPE | PHYLLO, PHYLLO …
From pinterest.com
GREEK ORANGE-PHYLLO CAKE | #CAKESLICEBAKERS | KAREN'S KITCHEN …
From karenskitchenstories.com
MOROCCAN-STYLE CHICKEN PHYLLO ROLLS | RECIPE IN 2021 | PHYLLO, ROLLS ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love