Martha Stewart
Living Magazine
Makes 54
Ingredients
- 4 tablespoons vegetable oil
- 1 whole boneless and skinless chicken breast (about 10 ounces), halved
- Coarse salt and freshly ground pepper
- 1 onion, finely chopped
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons ground cinnamon, plus more for dusting
- 3/4 cup confectioners’ sugar plus more for dusting
- 2 large eggs, lightly beaten
- 1/4 cup golden raisins, finely chopped (optional)
- 1/2 cup whole blanched almonds (2 ounces), toasted
- 12 sheets (17 by 12 inches each) frozen phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted,for brushing
Directions
Heat l tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a larger bowl. Set aside.
Heat remaining 3 tablespoons oil in skillet over medium heat. Add, onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric and 1/2 teaspoon cinnamon; cook, stirring, until fragrant, about l minute.
Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins, if desired. Season with salt and pepper; let cool.
In a food processor, pulse nuts until finely ground. Transfer to a bowl; stir 1/2 cup sugar and l teaspoon cinnamon.
On a clean work surface, unfold a sheet of phyllo with a snort side towards you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about one-sixth of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise and then crosswise into thirds to make nine equal rectangles.
Working with one rectangle at time, place 1 tablespoon chicken mixture 1 inch from end of a short side, leaving a 1/2-inch border on long sides, Fold l/2 inch of long sides over filling. Starting from the end with filling, roll into a log. Repeat the process to make 54 logs total. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425°F: Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm..
Notes
Love these! Can be made ahead and frozen.