Bastilla Cigars

Name: Bastilla Cigars
Ingredients: 1 tablespoon unsalted butter; 1/2 cup chopped onion; 1 1/2 cups chopped cooked chicken; 1/2 teaspoon ground ginger; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup chopped flat-leaf parsley; 1/4 cup sliced almonds, ground in food processor; 1/4 cup chicken broth; 1 large egg; 1/2 (16-ounce) package phyllo dough, thawed; 1/2 cup unsalted butter, melted

14 ingredients

5 steps

Ingredients

1 tablespoon unsalted butter
1/2 cup chopped onion
1 1/2 cups chopped cooked chicken
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
1/4 cup sliced almonds, ground in food processor
1/4 cup chicken broth
1 large egg
1/2 (16-ounce) package phyllo dough, thawed
1/2 cup unsalted butter, melted

Directions

1

Melt 1 tablespoon butter in a large skillet over medium heat. Add onion, and cook 10 minutes or until soft and translucent. Add chicken and next 7 ingredients. Set aside.
2

Beat broth and egg with a wire whisk until well blended; pour into a small skillet. Cook over medium heat 2 to 3 minutes, stirring constantly, until soft scrambled. Fold egg mixture into chicken mixture.
3

Lay 1 sheet of phyllo dough on a flat surface; brush evenly with melted butter. Repeat procedure with 3 more phyllo sheets. Stack sheets, and cut in half lengthwise to form two phyllo stacks. Spoon 1/3 cup filling down long edge of each phyllo stack, spreading evenly to ends. Roll up, starting with long side, and brush edges with more butter to seal.
4

Cut roll into 4 pieces; transfer pieces to an ungreased baking sheet. Repeat with remaining phyllo sheets, butter, and filling.
5

Bake at 350° for 15 to 20 minutes or until golden brown.