Moroccan Chicken in Pastry Leaves
Experience a fusion of sweet and savory with this tantalizing recipe for Moroccan Chicken in Pastry Leaves. Juicy, spice-infused chicken thighs are simmered with aromatic cinnamon, cumin, and ginger, infused with the sweetness of dried apricots, and the crunch of roasted almonds. The fragrant filling is then wrapped in buttery, flaky phyllo pastry sheets and baked to golden perfection. With its exotic blend of flavors and textures, this dish makes an impressive centerpiece for dinner parties or a deliciously unique weeknight meal. Garnish with powdered sugar and a sprinkle of cinnamon for an authentic Moroccan touch, and let your taste buds embark on a culinary adventure. Perfect for fans of Moroccan cuisine, flaky pastry recipes, or bold spice blends, this dish is as easy to create as it is remarkable to serve!
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground ginger
- 0.5 tsp Turmeric powder
- 50 g Dried apricots, chopped
- 30 g Roasted almonds, chopped
- 2 tbsp Fresh cilantro, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 sheets Phyllo pastry sheets
- 50 g Unsalted butter, melted
- 1 tbsp Powdered sugar (optional for garnish)
- 0.5 tsp Ground cinnamon (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the ground cinnamon, ground cumin, ground coriander, ground ginger, and turmeric powder. Cook for 1 minute to release the spices’ aroma.
Add the chicken thighs to the skillet, season with salt and black pepper, and cook until browned on all sides, about 5-7 minutes.
Stir in the chopped dried apricots and roasted almonds. Reduce the heat to low, cover the skillet, and let the mixture simmer for 10 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the fresh cilantro. Let the chicken filling cool to room temperature.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Lay one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Layer another sheet on top and brush again with butter. Repeat until you have used two sheets per pastry wrap.
Spoon a portion of the cooled chicken mixture onto one end of the phyllo pastry. Fold in the sides, then roll it up tightly to enclose the filling. Brush the outside with more melted butter to seal. Repeat until all the filling is used.
Place the pastry-wrapped chicken onto the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
If desired, dust the pastries with powdered sugar and a pinch of ground cinnamon before serving for an authentic Moroccan touch.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 3285 mg | 143% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 40.1 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 280 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
