Moroccan Chicken Bundles

Moroccan Chicken Bundles Recipe - Delicious Moroccan Dish

Region / culture: Morocco | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 24 pieces

Introduction

Moroccan Chicken Bundles are a delicious and flavorful dish that combines tender shredded chicken with aromatic spices and crunchy almonds, all wrapped up in crispy phyllo pastry. This dish is perfect for a special occasion or a family dinner, as it is sure to impress your guests with its exotic flavors and beautiful presentation.

History

Moroccan cuisine is known for its bold flavors and unique combinations of spices. The use of cumin, ginger, turmeric, and cinnamon in this recipe reflects the traditional flavors of Moroccan cooking. The addition of almonds adds a crunchy texture and nutty flavor to the dish, while the phyllo pastry provides a crispy and flaky crust. This recipe is a modern twist on classic Moroccan flavors, perfect for those looking to explore new and exciting dishes.

Ingredients

1 small onion, finely chopped
1 tbsp olive oil
1 pinch salt
0.75 tsp ground cumin
0.5 tsp ground ginger
0.5 tsp turmeric
0.5 tsp black pepper
0.25 tsp ground coriander
1.25 lb (567 g) chicken thighs, with skin and bones
0.75 cup chicken broth
0.5 cup water
1 cinnamon stick (3 inches)
0.25 cup sliced almonds, toasted, cooled and coarsely chopped
2 large eggs, lightly beaten
0.5 cup unsalted butter, melted
8 phyllo pastry sheets, thawed (17" x 12")
1 tsp ground cinnamon
2 tsp brown mustard seeds

How to prepare

In a large heavy saucepan, cook the onion in oil with salt, cumin, ginger, turmeric, pepper, and coriander over moderate heat. Stir until the onion has softened, about 5 minutes.
Add the chicken, broth, water, and cinnamon stick to the saucepan. Simmer, covered, turning the chicken over once, until the meat is very tender, about 45 minutes.
Transfer the chicken to a bowl, reserving the cooking liquid.
Remove the skin and bones from the chicken, then shred the chicken either by hand or by pulsing in a food processor. Place the shredded chicken in a large bowl.
Place the cooking liquid in a 2-cup glass measure and let it stand for 1 minute. Skim off the fat and discard the cinnamon stick.
Return the liquid to the saucepan and simmer over medium heat, uncovered, until the liquid has reduced to about 0.25 cup (approximately 8 minutes). The liquid will look like a glaze in the bottom of the pan.
Stir in the shredded chicken and almonds.
Reserve 2 tbsp of beaten egg for egg wash.
Lightly season the remainder of the egg with salt and pepper, then cook it over medium heat with 0.5 tbsp of butter until just set, but still slightly soft.
Stir the cooked egg into the chicken filling.
Preheat the oven to 450°F (232°C) and place the oven racks in the upper and lower thirds of the oven.
Place 1 sheet of phyllo on a work surface, keeping the remainder of the phyllo covered with plastic wrap and damp kitchen towels.
Brush the sheet generously with melted butter, then evenly sift 0.25 tsp of cinnamon over the buttered phyllo.
Top with a second sheet of phyllo and generously brush with butter.
Halve the buttered phyllo stack crosswise, then arrange one half with the long side nearest you.
Spread 0.25 cup of the chicken mixture in a narrow strip along the edge closest to you, then roll up the filling tightly in the phyllo, leaving the ends open.
Transfer the roll, seam down, to a cutting board set inside a baking pan. This will help contain the mustard seeds when sprinkling.
Make 6 more rolls in the same manner.
Lightly brush the top of the rolls with the egg wash and immediately sprinkle with mustard seeds, pressing lightly on the seeds to help them adhere.
Cut each roll crosswise into 4 pieces and arrange them 1 inch apart on baking sheets.
Bake, switching the position of the sheets halfway through baking, until the phyllo is golden brown, approximately 12 minutes. Then transfer the rolls to a rack to cool slightly.

Variations

For a vegetarian version, you can substitute the chicken with cooked chickpeas or lentils.
You can add raisins or dried apricots to the filling for a touch of sweetness.
You can also add a pinch of saffron to the cooking liquid for a more authentic Moroccan flavor.

Notes

Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
OR 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 in preheated 350°F (177°C) over for about 20 minutes or so.

Cooking Tips & Tricks

Be sure to cook the chicken until it is very tender, as this will ensure that the meat is easy to shred and will be moist and flavorful.

- Toasting the almonds before adding them to the filling will enhance their nutty flavor and add a delicious crunch to the dish.

- Brushing the phyllo pastry with melted butter before baking will help it to become golden brown and crispy.

- Sprinkling mustard seeds on top of the rolls before baking will add a pop of flavor and a bit of crunch to the finished dish.

Serving Suggestions

Moroccan Chicken Bundles can be served with a side of couscous or a fresh salad for a complete meal. They can also be served with a drizzle of yogurt sauce or a squeeze of lemon juice for added flavor.

Cooking Techniques

Shredding the chicken by hand will give the filling a more rustic texture, while pulsing it in a food processor will create a smoother consistency.

- Rolling the filling tightly in the phyllo pastry will help prevent it from falling out during baking.

- Brushing the phyllo pastry with butter before baking will help it to become crispy and golden brown.

Ingredient Substitutions

You can use chicken breast instead of chicken thighs if you prefer white meat.

- You can use walnuts or pistachios instead of almonds for a different flavor.

- You can use filo pastry instead of phyllo pastry if that is what you have on hand.

Make Ahead Tips

You can prepare the filling for Moroccan Chicken Bundles ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, simply assemble the rolls and bake as directed.

Presentation Ideas

Arrange the Moroccan Chicken Bundles on a platter and garnish with fresh herbs, such as parsley or cilantro, for a beautiful presentation. You can also drizzle them with a yogurt sauce or sprinkle with chopped nuts for added texture.

Pairing Recommendations

Moroccan Chicken Bundles pair well with a glass of crisp white wine or a refreshing mint tea. They also go well with a side of tabbouleh or roasted vegetables.

Storage and Reheating Instructions

Moroccan Chicken Bundles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Moroccan Chicken Bundles contains approximately 350 calories.

Carbohydrates

Each serving of Moroccan Chicken Bundles contains approximately 25 grams of carbohydrates.

Fats

Each serving of Moroccan Chicken Bundles contains approximately 20 grams of fats.

Proteins

Each serving of Moroccan Chicken Bundles contains approximately 25 grams of proteins.

Vitamins and minerals

Moroccan Chicken Bundles are a good source of iron, vitamin C, and calcium.

Alergens

This recipe contains nuts (almonds) and dairy (butter and eggs).

Summary

Moroccan Chicken Bundles are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious and delicious choice for dinner.

Summary

Moroccan Chicken Bundles are a delicious and exotic dish that combines tender shredded chicken with aromatic spices and crunchy almonds, all wrapped up in crispy phyllo pastry. This dish is perfect for a special occasion or a family dinner, as it is sure to impress your guests with its bold flavors and beautiful presentation.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Moroccan Chicken Bundles like it was yesterday. It was a warm summer afternoon, and I was visiting my friend Sarah who had just returned from a trip to Morocco. As we sat in her cozy kitchen sipping on mint tea, she pulled out a worn, tattered notebook filled with handwritten recipes she had collected during her travels.

Sarah's eyes sparkled with excitement as she flipped through the pages, pointing out her favorite dishes and sharing stories of the local markets where she had discovered them. When she came to the recipe for Moroccan Chicken Bundles, I was immediately intrigued. The combination of tender chicken, fragrant spices, and flaky pastry sounded like a culinary dream come true.

As Sarah read out the ingredients and instructions, I could practically taste the exotic flavors dancing on my tongue. I begged her to teach me how to make the dish, and she happily agreed. We spent the rest of the afternoon in her kitchen, chopping, sautéing, and folding the delicate pastry parcels until they were golden brown and filled with savory goodness.

The aroma that filled the kitchen was intoxicating, and when we finally sat down to taste our creation, I knew I had stumbled upon a recipe that would become a staple in my own kitchen for years to come. The tender chicken was perfectly seasoned with a blend of spices that transported me straight to the bustling streets of Marrakech. The flaky pastry crumbled in my mouth, revealing a rich and savory filling that was unlike anything I had ever tasted before.

From that day on, Moroccan Chicken Bundles became a beloved dish in my household. I would often make it for special occasions, impressing my family and friends with the exotic flavors and intricate presentation. Each time I made the recipe, I couldn't help but think of Sarah and the magical afternoon we had spent together in her kitchen, bonding over our shared love of food and adventure.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch with a squeeze of lemon or a sprinkle of fresh herbs. But the essence of the dish remains the same - a celebration of bold flavors, vibrant colors, and the joy of sharing a delicious meal with loved ones.

As I sit here now, flipping through my own well-loved recipe book filled with memories and culinary treasures, I can't help but smile at the thought of that fateful afternoon with Sarah. The recipe for Moroccan Chicken Bundles may have originated in faraway lands, but it has found a permanent place in my heart and my kitchen, a reminder of the power of food to bring people together and create lasting memories. And for that, I am forever grateful.