Moroccan Chicken Phyllo Scroll
Take that phyllo pie up a notch with an irresistable Moroccan flavoured filling, beautifully scrolled up in phyllo - just a simple new way to roll it up!
- Chicken and Poultry
- Middle Eastern
Prep Time30 minutes
Cooking Time1 hour
Notes*You do not have to roll the filling onto a scroll; you can simply top the pie filling with phyllo pastry for a lighter finish, or puff pastry for a more classic pie.
8 sheets phyllo pastry
45ml (3 Tbsp) butter, melted
For the filling:
5 chicken breasts, cut into strips
½ cup Worcestershire sauce
1 onion, chopped
3 carrots, finely grated
30ml (2 Tbsp) Moroccan spice mix
30ml (2 Tbsp) tomato paste
500ml (2 cups) water
8-10 tomatoes, chopped
80ml (1/3 cup) brown sugar
250g mushrooms, sliced
Salt and pepper to taste
150g baby spinach, washed
4 tomatoes, washed and sliced into rounds
2 carrots, peeled and shaved into strips with a peeler
4 spring onions, sliced
Salt and pepper, to taste
Salad dressing of your choice
Marinate chicken in Worcestershire sauce and set aside until needed.
Heat pot with a dash of olive oil over a medium heat. Sauté the onions for about 2-3 minutes until translucent. Add the carrots and fry for another minute or two while stirring.
Remove from heat and add Moroccan spice mix and tomato paste. Put pot back on heat and fry for another 2-3 minutes. Add 2 cups of water, stir and add tomatoes and brown sugar. Close with a lid and simmer on a low heat until tomatoes are cooked, about 30 minutes. Fry marinated chicken and mushrooms in a separate pan over medium heat. Mix chicken and mushrooms with Moroccan mix and season to taste.
Assemble the Phyllo Scroll
Pre-heat the oven to 180°C.
Lay out a double layer of phyllo pastry on your work surface. Brush with melted butter. Scoop the filling onto the pastry in one line horizontally about 10cmm away from the edge closest to you. Roll up the filling in the pastry and then roll the first one up into a scroll. Repeat three times and wrap the next roll around the first scroll, etc.
Brush the top with melted butter and bake for about 20-25 minutes until phyllo is golden.
Combine all salad ingredients, season to taste and dress with your favourite salad dressing.