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Appetizers |
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INGREDIENTS:
1 small onion finely chopped
1 tablespoon olive oil
Scant tsp salt
3/4 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp black pepper
1/4 tsp ground coriander
1 1/4 lb chicken thighs (with skin and bones)
3/4 cp low-sodium chicken broth
1/2 cp water
1 (3-inch) cinnamon stick
1/4 cp 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 tsp ground cinnamon
2 tsps brown mustard seeds
Accompaniment spiced tomato sauce
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DIRECTIONS:
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 tbs 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 tsp 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.
Servings: 34
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