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Moroccan Chicken Bundles Recipe

November 30th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1smallonion, finely chopped
  2. 1tablespoonolive oil
  3. 1pinchsalt
  4. 3/4teaspoonground cumin
  5. 1/2teaspoonground ginger
  6. 1/2teaspoonturmeric
  7. 1/2teaspoonblack pepper
  8. 1/4teaspoonground coriander
  9. 1 1/4lbschicken thighs, with skin and bones
  10. 3/4cupchicken broth
  11. 1/2cupwater
  12. 1cinnamon stick(3 inch)
  13. 1/4sliced almonds, toasted,cooled and coarsely chopped
  14. 2largeeggs, lightly beaten
  15. 1/2cupunsalted butter, melted
  16. 8phyllo pastry sheets, thawed(17″ X 12″)
  17. 1teaspoonground cinnamon
  18. 2teaspoonsbrown mustard seeds

DIRECTIONS

  1. 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.
  2. Add chicken, broth, water and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes.
  3. Transfer chicken to a bowl, reserving cooking liquid.
  4. Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
  5. Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
  6. 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).
  7. Stir in shredded chicken and almonds.
  8. Reserve 2 Tbsp of beaten egg for egg wash.
  9. 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.
  10. Stir egg into chicken filling.
  11. Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
  12. Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
  13. Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
  14. Top with a second phyllo sheet and generously brush with butter.
  15. Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
  16. 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.
  17. Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
  18. Make 6 more rolls in same manner.
  19. Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
  20. Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
  21. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
  22. Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
  23. OR Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap.
  24. Coat frozen rolls, then bake in preheated 350 over for about 20 minutes or so.

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