Moroccan Chicken Rolls are a twist a Bastilla (Pastilla), a traditional Moroccan meat pie.
Try to make small, spring roll-sized pieces and serve them at a cocktail party with a little crushed almonds and honey drizzled on top. They stay fresh in the freezer for months. So shred that whole bird up and make a few dozen for your next holiday party!
|1 c||onion, chopped|
|1/4 c||dried apricots, chopped|
|2 c||chicken broth|
|1 lb||boneless chicken|
|2 T||cilantro, chopped|
|1||phyllo dough package|
|2 T||almonds, chopped|
Sauté onion in 1 tablespoon of butter for 3 minutes. Add cumin, coriander, cinnamon, apricots, chicken broth and chicken. Reduce heat. Poach until liquid evaporates. Shred chicken with a fork. Mix in cilantro.
Preheat oven to 350 degrees. Melt remaining butter. Brush 1 phyllo sheet with butter. Place 1 phyllo sheet on top of first sheet. Repeat. Place half of chicken mixture in the center of phyllo dough and roll like a burrito. Repeat. Bake both chicken wraps for 12 minutes.
Garnish with honey and almonds.
TGB Tip: Spread the filling
between two slices of whole-wheat