Name: Moroccan Chicken Cinnamon Rolls
Prep time: 1 h
Total time: 1 h 30 min
Yield: Makes 12 rolls (about 3 servings)
Cuisine: Moroccan
Ingredients: 1 sheet frozen puff pastry,* thawed according to package directions; 1 cup chicken broth; ½ teaspoon ground turmeric; ¼ cup sliced almonds; 2 teaspoons ground cinnamon; 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, chopped; ¾ teaspoon ground cumin; 4 bone-in chicken thighs (1½ pounds); ½ teaspoon ground ginger; ½ teaspoon ground coriander; ½ teaspoon freshly ground black pepper; ¼ teaspoon salt

Preparation info

Makes 12 rolls (about
3
servings)

Difficulty
Easy
Ready in
1 hr 30

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

These savory “cinnamon rolls” were inspired by Moroccan pastilla, sweet and savory meat pies laced with cinnamon and wrapped in a phyllo-like dough. Our version is a spiral of spiced shredded chicken in a flaky puff pastry crust, perfect for the dinner table.

Ingredients

1 tablespoon extra-virgin olive oil
4 bone-in chicken thighs (1½ pounds)

Method

Heat oil in a large, heavy saucepan over medium-high heat. Add chicken and cook for 5 minutes per side, or until lightly browned. Transfer to a plate; pour off any excess fat from the pan. Add onions; reduce heat to medium and cook until softened and translucent, about 5 minutes. Add spices and stir to coat. Add chicken broth and stir, scraping up any brown bits from the

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Moroccan Chicken Cinnamon Rolls

Savory Spiced Chicken, All Rolled Up

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