Mini Chicken B'Steeyas
B'steeya, a Moroccan specialty, is usually baked as one large "pie." Here, individual ones make delicious finger food. B'steeyas can be assembled ahead, frozen, and then baked as directed, straight from the freezer.
- 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.
- 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.
- Preheat oven to 425 degrees. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover 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 about 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 remaining rolls (you should have 54). Brush with butter; arrange, seam sides down, on parchment-lined baking sheets. (B'steeyas can be frozen at this point, uncovered, until firm, about 1 hour; transfer to airtight containers, and freeze up to 6 weeks.)
- 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.
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