Chicken Phyllo Pockets

chickenphyllo

Inspired by the Moroccan bastilla, these phyllo pockets have Moroccan spices, but are individually wrapped. Feel free to sprinkle with powdered sugar and cinnamon like traditional bastillas. My pocket is shown above with roasted cumin cauliflower with yogurt sauce and deep fried mint, a lentil rice pilaf, and tamarind sauce. A tip about phyllo if you aren't familiar with it - use one sheet at a time, and keep the rest covered or it will get dry and break. Also, give your filling some room and don't wrap your pocket too snugly or they will crack while baking!

INGREDIENTS:

  • 1 lb chicken thighs chopped
  • 1 onion chopped
  • 1/2 cup italian parsley chopped
  • 1 T minced ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/2 tsp cumin
  • 1 pinch saffron
  • salt/pepper
  • 2 cups couscous cooked
  • 1/4 cup slivered almonds
  • zest of 1 orange
  • phyllo dough
  • olive oil
  • veg oil for frying
  • 1 stick butter melted
  • 1 egg

HOW TO:

  1. For the filling - saute onions and add spices and parsley. 
  2. Add the chicken and cook for about 30 minutes. You can add some stock or water if it gets too dry.
  3. After it's cooked mix in with the couscous, almonds, zest, and season with salt and pepper. 
  4. Set your mixture up in your workspace to fold your pockets. Preheat oven to 375 degrees, and lightly grease baking sheets.
  5. To assemble - brush each sheet of phyllo with melted butter as you go along. I use 2 phyllo sheets per pocket.
  6. Add a small amount of filling (about 1/4-1/2 cup) and fold as you wish - triangles, square, half moons, whatever you fancy. brush again with butter and place on lightly greased baking sheet.
  7. Keep going until you're done.
  8. Brush the tops of all with butter and 1 beaten egg.
  9. Bake for about 20 minutes until golden and crisp.