Directions:
- Make filling: Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
- When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
- Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
- Make rolls: Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
- Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
- Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
- Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
- Transfer rolls to a rack to cool slightly.
- Cooks' notes: ·Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. ·Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Coat frozen rolls, then bake (do not thaw) in a preheated 350°F oven about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.79 Kcal (615 kJ) | ||
| Calories from fat | 135 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 23% | |
|---|---|---|---|
| Cholesterol | 45.46mg | 15% | |
| Sodium | 16.45mg | 1% | |
| Potassium | 46.41mg | 1% | |
| Total Carbs | 0.85g | 0% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 354.89 Kcal (1486 kJ) | ||
| Calories from fat | 326.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.27g | 23% | |
|---|---|---|---|
| Cholesterol | 109.9mg | 15% | |
| Sodium | 39.77mg | 1% | |
| Potassium | 112.2mg | 1% | |
| Total Carbs | 2.06g | 0% | |
| Sugars | 0.38g | 1% | |
| Dietary Fiber | 0.57g | 1% | |
| Protein | 6.46g | 5% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 24.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Moroccan-style Chicken Phyllo Rolls With Spiced To...
Onion, finely chopped, Olive oil, Scant tsp salt and 28 more.. -
Moroccan Style Chicken Phyllo Rolls
Onion, finely chopped, Olive oil, Salt, Ground cumin and 14 more.. -
Cape Malay Chicken Curry by Zurie
Onion, medium, finely chopped, Oil, Coriander seeds and 15 more.. -
Curried Beef and Cauliflower
Olive oil, Onion, chopped, Garlic cloves, minced and 13 more.. -
Curried Rice & Lentils
Onion, minced, Olive oil, Garlic cloves, minced, Ginger and 9 more.. -
Curried Squash Soup
Onion, chopped, Olive oil, Cumin, Ginger powder and 4 more.. -
Lamb and Mint Patties / Burgers
Onion, finely chopped, Olive oil, Garlic cloves, crushed and 6 more.. -
Beef Rouladen
Onions, sliced, Canola oil, divided, Bacon strips and 12 more.. -
Beef Rouladen
Onions, sliced, Canola oil, divided, Bacon strips and 12 more.. -
Ras El Hanout - Moroccan Spice Mix from Vegetarian Times
Smoked paprika, Ground coriander, Ground cumin and 7 more.. -
Harira - Chickpea and Lentil Soup
Cilantro, fresh, Parsley, fresh, Chicken broth and 14 more.. -
Tagine of Chicken and Chickpeas
Hungarian sweet paprika, Ground ginger, Ground turmeric and 9 more.. -
Traditional Moroccan Chicken
Whole chicken, Olive oil, Smen, softened and 21 more.. -
Aloo Matar
Potatoes, cubed and boiled, Frozen peas and 12 more..
Also Try
-
Moroccan Style Chicken Phyllo Rolls
Onion, finely chopped, Olive oil, Salt, Ground cumin and 14 more.. -
-
-
-
Moroccan-style Chicken Phyllo Rolls With Spiced To...
Onion, finely chopped, Olive oil, Scant tsp salt and 28 more.. -
Lemony Moroccan Style Chicken Kebabs
Lemons, Garlic cloves, peeled, Peeled fresh ginger and 19 more.. -
-
-
-
Moroccan Style Spicy Chicken & Rice - 25 Minutes to Make!
Skinless chicken breasts, diced, Ras el hanout spice mix and 8 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
