Moroccan Chicken Cigars
- Yield servings
- 1/4 cup vegetable oil
- 1 medium red onion, finely chopped
- 1 -- jalapeno pepper, seeded, finely chopped
- 1 1/2 pounds ground chicken
- 2 teaspoons ground cinnamon, plus more for dusting
- 1/2 teaspoon ground ginger
- pinch of nutmeg
- -- Salt and freshly ground black pepper
- 3 tablespoons flat leaf parsley, chopped
- 3 tablespoons fresh cilantro, chopped
- 5 -- eggs. lightly beaten
- 1 package (16oz) phyllo sheets
- 2/3 cup melted unsalted butter
- -- Confectioners' sugar
- 2 cups dairy sour cream
1. Preheat oven to 350 degrees. Lightly grease a large, rimmed baking sheet; set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and jalapeno and saute until vegetables have softened, about 5 to 7 minutes. Add the ground chicken, 2 teaspoons cinnamon, ginger, nutmet, and salt and pepper, to taste. Cook for 8 to 10 minutes, using a wooden spoon or spatula to break up the chicken into small crumbles. Chicken should be no longer pink and well-crumbled when done.
3. Lower heat to medium. Stir in the parsley, cilantro and eggs and cook, stirring constantly, until they reach a creamy consistency, 2 to 3 minutes. Remove the pan from the heat and let the filling cool. Taste and adjust salt and pepper seasonings as necessary.
4. Stack all of the phyllo sheets together in one pile and with a large pair of scissors, cut them into three (3) equal pieces lengthwise, 6" x 12" each. Then re-stack the three piles into one pile to keep them from drying out. Brush the top sheet very lightly with some of the melted butter.
5. Place a tablespoon of the chicken filling in a line along the short ends of a sheet of phyllo, leaving a 3/4-inch border at each edge. Roll-up, cigar-like, folding in the long sides at the halfway point, so that the filling doesn't fall out. Continue rolling to the end, allowing the sides to unfold, so that the "cigar" ends remain open. Repeat with the remaining sheets of phyllo and chicken filling.
6. Place the rolls, side-by-side, on the prepared baking sheet. Brush the tops with the remaining melted butter and bake in the preheated oven for 30 minutes, or until golden brown.
7. Place the sour cream in a bowl and set it in the center of the serving platter. Remove the cigars from the oven and arrange them around the bowl. Sprinkle them with confectioners' sugar and some cinnamon and serve hot.
Makes at least 8 servings.