
Chicken, almond and cinnamon rolls
Chicken, almond and cinnamon rolls
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.
- 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.
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.