Moroccan Chicken Cinnamon Rolls 3.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Book Report Jan 30, 2013

These savories are Moroccan-inspired. Serve as an appetizer, or make a meal by pairing them with a light salad and vegetable-studded couscous.

Servings: 3

Yield: Makes 12 rolls (about 3 servings)

  • 1 tablespoon extra-virgin olive oil
  • 4 bone-in, skin-on chicken thighs (1 1/2 pounds total)
  • 1 medium yellow onion, chopped
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 cup no-salt-added chicken broth
  • Flour, for the work surface
  • 1 sheet (8 ounces) frozen puff pastry (such as Pepperidge Farm brand), defrosted according to the package directions
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons sliced skin-on almonds


Heat the oil in a large, heavy saucepan over medium-high heat. Add the chicken and cook for 5 minutes per side or until lightly browned. Transfer to a plate.

Pour off any excess fat from the pan, then add the onion. Reduce the heat to medium and cook until the onion is softened and translucent. Add the cinnamon, cumin, ginger, turmeric, black pepper, coriander and salt, stirring to distribute evenly. Add the broth and stir, scraping up any browned bits from the bottom of the pan.

Return the chicken to the pan. Cover and cook for 35 minutes, turning it over once, until the meat is tender and starts to separate from the bone. Use tongs to transfer the chicken to a large bowl. When it is just cool enough to handle, shred the meat and discard the skin and bones.

If the braising liquid in the pan does not seem reduced and thickened, increase the heat to medium-high; cook for up to 18 minutes or until it has thickened.

Add the shredded chicken and toss to coat. Remove from the heat and let cool slightly.

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil; grease with nonstick cooking oil spray.

Lightly flour a work surface. Roll out the puff pastry to a 9-by-12-inch rectangle, with a long side parallel to the edge of the counter. Spread the chicken mixture in a thin, even layer on top of the pastry, leaving a 1/2-inch margin at the edges. Starting at the long side closest to you, roll up the pastry fairly tightly to create a log that is about 2 inches thick.

If you have trouble pinching/pressing closed the long edge of the pastry, use a pastry brush or your finger to apply a thin swath of water to seal it. Use a sharp serrated knife to make 11 cuts approximately an inch apart (creating 12 slices).

Lay the slices on the baking sheet, spacing them an inch apart. Whisk together the egg and water in a small cup; use the mixture to lightly brush the tops of each slice, then sprinkle almonds on top of each one. Bake for 20 to 22 minutes or until the pastry is puffed and lightly golden.

Serve warm.

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Recipe Source

Adapted from "Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More," by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013).

Tested by Jim Webster.

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