Just Call Me Martha's Note:
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).
My Private Note
Units: US | Metric
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 pinch 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 lbs chicken thighs, with skin and bones
- 3/4 cup chicken broth
- 1/2 cup water
- 1 cinnamon stick (3 inch)
- 1/4 sliced almonds, toasted,cooled and coarsely chopped
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted
- 8 phyllo pastry sheets, thawed (17" X 12")
- 1 teaspoon ground cinnamon
- 2 teaspoons brown mustard seeds
- 1Cook 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.
- 2Add chicken, broth, water and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes.
- 3Transfer chicken to a bowl, reserving cooking liquid.
- 4Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
- 5Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
- 6Return 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).
- 7Stir in shredded chicken and almonds.
- 8Reserve 2 Tbsp of beaten egg for egg wash.
- 9Lightly 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.
- 10Stir egg into chicken filling.
- 11Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
- 12Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
- 13Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
- 14Top with a second phyllo sheet and generously brush with butter.
- 15Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
- 16Spread 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.
- 17Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
- 18Make 6 more rolls in same manner.
- 19Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
- 20Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
- 21Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
- 22Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
- 23OR Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap.
- 24Coat frozen rolls, then bake in preheated 350 over for about 20 minutes or so.
Browse Our Top Moroccan Recipes
Nutritional Facts for Moroccan Chicken Bundles
Serving Size: 1 (1333 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 88.9
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 2.8 g
- Cholesterol 35.7 mg
- Sodium 64.2 mg
- Total Carbohydrate 2.9 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 4.0 g