Moroccan chicken bundles (recipe)
| Moroccan chicken bundles (recipe) | |
|---|---|
| Name | Moroccan chicken bundles |
| Ingredients | Onion • Olive oil • Salt • Ground cumin • Ground ginger • Turmeric • Black pepper • Ground coriander • Chicken thighs • Chicken broth • Water • Cinnamon stick • Eggs • Unsalted butter • Phyllo pastry sheets • Ground cinnamon • Brown mustard seeds |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 89 |
| Fat | 6.7 |
| Protein | 4 |
| Carbohydrate | 3 |
| Fiber | 0.2 |
| Net carbohydrates | 2.8 |
| Sugar | 0.2 |
| Saturated fat | 2.8 |
| Cholesterol (mg) | 35.8 |
| Sodium | 64.2 |
| Yield | 32 rolls |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Moroccan chicken bundles (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Moroccan chicken bundles (recipe) details
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- Cook onion in oil with salt, cumin, ginger, turmeric, pepper and coriander in large heavy saucepan over moderate heat, stirring until onion has 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.
- Transfer chicken to a bowl, reserving cooking liquid.
- Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
- Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
- Return liquid to saucepan and simmer over medium heat uncovered until liquid has reduced to about 1/4 cup (approximately 8 minutes) (Liquid will look like a glaze in the bottom of the pan).
- Stir in shredded chicken and almonds.
- Reserve 2 Tbsp of beaten egg for egg wash.
- Lightly season remainder of egg with salt and pepper, then cook over medium heat with 1/2 Tbsp butter until just set, but still slightly soft.
- Stir egg into chicken filling.
- Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
- Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
- Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
- Top with a second phyllo sheet and generously brush with butter.
- Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
- Spread 1/4 cup of chicken mixture in a narrow strip along edge closest to you and roll up filling tightly in phyllo, leaving ends open.
- Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
- Make 6 more rolls in same manner.
- Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
- Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
- Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
- Note: 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 bakein preheated 350 over for about 20 minutes or so.
Food tags
African, Oven,
Moroccan chicken bundles (recipe) details
Time:
Prep Time in Hours and Mins:2H
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Contributors: Prab R. Tumpati, MD
