Moroccan Chicken Roll

By Chad Carns

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
1/2 c butter
1 t cumin
1 t coriander
1/2 t cinnamon
1/4 c dried apricots, chopped
2 c chicken broth
1 lb boneless chicken
2 T cilantro, chopped
1 phyllo dough package
2 T honey
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

buttered toast.

Moroccan Chicken Roll
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level7
Cost 4
Time 10

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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