Mini Chicken B'Steeyas
B'steeya, a Moroccan specialty, is usually baked as one large "pie." Here, individual ones make delicious finger food.
- Yield: Makes 54
- 4 tablespoons safflower oil
- 1 whole boneless, 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 (each 12 by 17 inches) frozen phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted, for brushing
Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, 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 large 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 constantly, until fragrant, about 1 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 almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
Working with 1 rectangle at a time, place 1 tablespoon chicken mixture 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make 54 rolls 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 degrees. 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.