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Chicken, almond and cinnamon rolls

Chicken, almond and cinnamon rolls

Chicken, almond and cinnamon rolls

  • Difficulty: Average 
  • Time: 25 min of preparation 
  • Type of Cooking: Fried
  • Doses for: 4 people

Ingredients

  • 10 sheets of brick pasta
  • 200 g of cooked chicken meat
  • 50 g of peeled almonds
  • 1 white onion
  • 1 egg
  • 1 teaspoon of cinnamon
  • olive oil
  • frying oil
  • salt & pepper.

Advice

They are Moroccan-style rolls, directly inspired by pastilla, that complicated and laborious dish made up of many layers of brick dough and generally served at weddings. Here in a more hasty version, with leftovers from chicken or, if desired, from pigeon. As for brick pasta, it is found in well-stocked foodstuffs, but it can also be replaced with phyllo or puff pastry.

Preparation

Pour 4 tablespoons of olive oil into a pan, add the almonds and brown them over medium heat. Turn off and let cool. Peel the onion and chop it, make it soak with 2 tablespoons of olive oil until it is soft. Then add the chopped chicken with the knife, cinnamon, salt and pepper, and cook over low heat for 5 minutes. Add the egg to the mixture and cook, stirring for a few more minutes, until it has thickened and mixed. Turn off, roughly chop the almonds, add them to the mixture. Finally, cut the brick sheets in half, brush them with a little olive oil, arrange a spoonful of stuffing on the shorter edge and roll up in the shape of a cigar. Fry the rolls in hot oil for a few minutes, until they are golden brown. Drain on kitchen paper and serve immediately.

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