Moroccan Chicken In Phyllo Recipes

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MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Categories     Chicken     Egg     Bake     Cocktail Party     Almond     Spice     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet     Appetizer     Hors D'Oeuvre

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 18



Moroccan-Style Chicken Phyllo Rolls image

Steps:

  • 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.

1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 pound chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1 (3-inch) cinnamon stick
1/4 cup sliced almonds, toasted , cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

MOROCCAN-STYLE CHICKEN PIE

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Chicken     Bake     Sauté     High Fiber     Father's Day     Dinner     Raisin     Almond     Winter     Cinnamon     Phyllo/Puff Pastry Dough     Butter     Bon Appétit     Peanut Free     Soy Free

Yield 4-6 servings

Number Of Ingredients 20



Moroccan-Style Chicken Pie image

Steps:

  • For filling:
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
  • Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
  • For phyllo:
  • Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
  • Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
  • Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

Filling:
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon crumbled saffron threads
1 tablespoon all purpose flour
2 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken thighs
1/4 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
Phyllo:
1/2 cup slivered almonds
3 tablespoons powdered sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup (about) unsalted butter, melted (for brushing)

MOROCCAN STYLE CHICKEN PHYLLO ROLLS

THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min.

Provided by SkinnyMinnie

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 18



Moroccan Style Chicken Phyllo Rolls image

Steps:

  • Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
  • Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
  • Transfer chicken with tongs to a bowl, reserving liquid.
  • When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
  • Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
  • Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
  • Stir in the shredded chicken along with the chopped toasted almonds.
  • Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
  • Stir the scrambled egg into the filling.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
  • Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
  • Brush the 1 sheet GENEROUSLY with melted butter.
  • Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
  • Cut the phyllo sheets in half, then arrange one half in front of you to work with.
  • Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
  • Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
  • Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
  • Make another roll with remaining half of phyllo sheets.
  • 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 for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
  • Transfer rolls to a rack to cool slightly.

1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lbs chicken thighs, with skin and bones
3/4 cup chicken broth
1/2 cup water
1 (3 inch) cinnamon sticks
1/4 cup sliced almonds, toasted and coarsely chopped
2 large eggs, lightly beaten
1/2 cup butter, melted
8 phyllo pastry sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

MOROCCAN CHICKEN PIE

This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.

Provided by David Tanis

Categories     dinner, pies and tarts, poultry, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 22



Moroccan Chicken Pie image

Steps:

  • Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
  • Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
  • Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
  • Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
  • Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
  • Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
  • Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
  • Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
  • Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
  • Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
  • Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
  • Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.

Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram

3 pounds large skin-on, bone-in chicken thighs (6 to 8 thighs)
Salt and pepper
2 tablespoons extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
1/2 teaspoon ground turmeric
1/2 teaspoon crumbled saffron
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
4 cups chicken broth
1 cup golden raisins, soaked in hot water and drained
1 pound ricotta
2 tablespoons chopped mint
3 tablespoons diced preserved lemon, skin only, rinsed
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 cup roughly chopped toasted almonds
1 cup roughly chopped toasted pistachios
14 (12-by-17-inch) sheets phyllo
3/4 pound unsalted butter (3 sticks), melted
Confectioners' sugar, for garnish

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