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!
INGREDIENTS
| 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 |
DIRECTIONS:
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.
This dish looks delicious!
Great party snack!