Moroccan Chicken Bundles
Delight your taste buds with these crispy, golden-brown Moroccan Chicken Bundles, a mouthwatering fusion of savory and sweet flavors wrapped in buttery phyllo dough. Juicy chicken thighs are seasoned with warming spices like cumin, cinnamon, and ginger, then combined with sautéed onions, garlic, sweet dried apricots, crunchy toasted almonds, and a hint of fresh cilantro for a vibrant, aromatic filling. Each bundle is lovingly folded in layers of flaky phyllo and baked to crispy perfection, making it an irresistible centerpiece for any meal. Ready in just about an hour, these Moroccan-inspired parcels are perfect for showing off at dinner parties or enjoying as a flavorful family meal. Pair them with a dollop of creamy yogurt or a fresh green salad for a satisfying culinary adventure.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 0.5 cup dried apricots, chopped
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh cilantro, chopped
- 8 sheets phyllo dough sheets
- 4 tablespoons butter, melted
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix together ground cumin, ground cinnamon, ground ginger, paprika, salt, and black pepper.
Rub the spice mixture evenly over the chicken thighs.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken thighs for 3 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil and sauté the diced onion for 3-4 minutes until softened.
Add the minced garlic, chopped dried apricots, and slivered almonds to the skillet. Cook for another 2 minutes, stirring constantly.
Chop the seared chicken into small pieces and return it to the skillet. Mix well and cook for 2-3 minutes. Stir in the fresh cilantro, then remove from heat.
Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Top with another sheet of phyllo and butter it as well, creating a stack of two layers.
Spoon about 1/4 of the chicken mixture onto the center of the phyllo stack. Fold the edges over the filling to create a tidy bundle. Place the bundle seam-side down on the prepared baking sheet.
Repeat the process with the remaining phyllo sheets and chicken mixture to make four bundles.
Brush the tops of the bundles with the remaining melted butter to ensure a golden, crisp exterior.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crisp.
Serve warm with a side of yogurt or a simple salad for a complete meal.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3650 mg | 159% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 52.1 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2377 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
