1 Tbsp Olive Oil
1 Shallot finely chopped
1/2 tsp of sea salt
3/4 tsp cumin
1/2 tsp ginger
1/2 tsp fresh ground pepper
2 tbsp finely chopped fresh Cilantro
2 boneless chicken breasts
3/4 cup chicken broth
1/2 cup water
1 cinnamon stick
1/4 cup chopped roasted pine nuts
2 large eggs, beaten
1 stick unsalted butter, melted
8 spelt phyllo sheets, thawed
1 tbsp ground cinnamon
Sauce
1/4 tsp ground cinnamon
2 tsp of guava jam
1 tbsp apricot juice
Dash of chilli peppers
Cook onions in oil along with cumin, salt, pepper, ginger, and cilantro in a large medium sized pot over moderate heat, stirring for about 5 minutes or until soft. Add chicken breast, broth, water, and cinnamon stick and simmer for about 35 minutes or until the meat is very tender, turning the chicken over once. Transfer the chicken to a cutting board and place the remining sauce in a bowl or large glass measuring cup. Throw out the cinnamon stick.(Don't clean the pot.)
When the chicken has cooled down, shred it or slice it finely. Return the liquid to the pot and simmer over moderately high heat covered until reduced to about 1/3 cup. Add the shredded chicken along with the roasted pine nuts.
Place 2 tbsp's of beaten egg aside for later. Lightly season the remaining egg with salt and pepper. In a pan melt 1/2 tbsp of butter remove from the heat and add the egg stiring very quickly to scramble it. When it's soft add the scrambled egg into the chicken filling.
Arrange the oven racks at the top and bottom of the oven and preheat it to 450F.
Place 1 sheet of phyllo on a flat surface. Brush generously with melted butted. Sprinkle evenly 1/4 tsp of cinnamon over phyllo, and then place another sheet of phyllo on top of it and generously brush with butter.
Spread a thin line about 1.5 inches wide along the long side of the pyllo. Roll up the phyllo tightly leaving the ends open. Transfer the roll to a large baking sheet. Do the same to the rest of the phyllo and chicken.
Lightly brush the phyllo with the egg and lightly sprinkle with the remaining cinnamon. Slice on a diagonal every 2-3 inches. Seperate each piece and spread over the whole tray.
Bake for about 8 minutes on the bottom rack and then switch it to the top rack for another 8 or until lightly golden. Cool.
Combine and mix cinnamon, jam, juice, and chilli peppers ina small dish. Pour a little bit of sauce over the rolls if it's going to eaten right away or dip the rolls into the sauce when ready.
1 Shallot finely chopped
1/2 tsp of sea salt
3/4 tsp cumin
1/2 tsp ginger
1/2 tsp fresh ground pepper
2 tbsp finely chopped fresh Cilantro
2 boneless chicken breasts
3/4 cup chicken broth
1/2 cup water
1 cinnamon stick
1/4 cup chopped roasted pine nuts
2 large eggs, beaten
1 stick unsalted butter, melted
8 spelt phyllo sheets, thawed
1 tbsp ground cinnamon
Sauce
1/4 tsp ground cinnamon
2 tsp of guava jam
1 tbsp apricot juice
Dash of chilli peppers
Cook onions in oil along with cumin, salt, pepper, ginger, and cilantro in a large medium sized pot over moderate heat, stirring for about 5 minutes or until soft. Add chicken breast, broth, water, and cinnamon stick and simmer for about 35 minutes or until the meat is very tender, turning the chicken over once. Transfer the chicken to a cutting board and place the remining sauce in a bowl or large glass measuring cup. Throw out the cinnamon stick.(Don't clean the pot.)
When the chicken has cooled down, shred it or slice it finely. Return the liquid to the pot and simmer over moderately high heat covered until reduced to about 1/3 cup. Add the shredded chicken along with the roasted pine nuts.
Place 2 tbsp's of beaten egg aside for later. Lightly season the remaining egg with salt and pepper. In a pan melt 1/2 tbsp of butter remove from the heat and add the egg stiring very quickly to scramble it. When it's soft add the scrambled egg into the chicken filling.
Arrange the oven racks at the top and bottom of the oven and preheat it to 450F.
Place 1 sheet of phyllo on a flat surface. Brush generously with melted butted. Sprinkle evenly 1/4 tsp of cinnamon over phyllo, and then place another sheet of phyllo on top of it and generously brush with butter.
Spread a thin line about 1.5 inches wide along the long side of the pyllo. Roll up the phyllo tightly leaving the ends open. Transfer the roll to a large baking sheet. Do the same to the rest of the phyllo and chicken.
Lightly brush the phyllo with the egg and lightly sprinkle with the remaining cinnamon. Slice on a diagonal every 2-3 inches. Seperate each piece and spread over the whole tray.
Bake for about 8 minutes on the bottom rack and then switch it to the top rack for another 8 or until lightly golden. Cool.
Combine and mix cinnamon, jam, juice, and chilli peppers ina small dish. Pour a little bit of sauce over the rolls if it's going to eaten right away or dip the rolls into the sauce when ready.
