Sometimes, chicken just needs to get all dressed up and look fancy! This Moroccan Chicken Roll recipe takes the underrated chicken, and elevates it to a whole new level.
Using the breast meat of a cooked whole chicken, (as seen in our Whole Chicken 3 Ways) or simply purchase breast of chicken, bake it, or boil it, shred it, and half the work is done.
Once the ingredients are all mixed, we will place the filling in phyllo dough, roll it, bake it, and it will be sure to wow any dinner guests, or simply feel as though you have treated yourself to a very sophisticated dinner. Don’t be intimated to work with phyllo dough, it is quite forgiving.
Ingredients: (for 2 long rolls)
- Chicken breast – 1 ½ breast, shredded
- Eggs – 3
- Lemon juice – ½ cup
- Almond meal – 1 cup
- Olive oil – 1/8 cup
- Cinnamon – 1 tablespoon
- Salt – 2 teaspoons
- Garlic – 2 cloves, crushed
- Cayenne pepper – a pinch or to taste
- Powdered sugar and cinnamon mix to dust on top of baked rolls – 1 teaspoon of each
- Slivered almonds – 1/8 cup to sprinkle on top of finished rolls
- Phyllo sheets – 6 sheets
- Butter – 3 tablespoons, melted to brush onto phyllo dough
In a bowl mix eggs, lemon juice, olive oil, and garlic. Add chicken, spices, and almond meal. Blend until all ingredients are moist.
Brush melted butter onto phyllo dough, one sheet at a time until you have stacked 3 layers. Place half of the filling at one end (long end) of the phyllo sheets, gently roll and brush a little butter as you roll. Place sealed closing down onto parchment paper lined cookie sheet. Do the same with the second roll.
At a diagonal, cut 1/3 way through the roll before baking. Brush any remaining butter across the top. (cutting before baking makes it easier to cut through the crunchy pastry after it is cooked)
Bake 350 for about 35-40 minutes, or until the pastry is golden.
While rolls are still hot, dust the cinnamon/sugar mixture across the tops, sprinkle the slivered almonds, and cut all the way through the rolls. Beautiful. You did it!!