MINI CHICKEN B'STEEYAS
B'steeya, a Moroccan specialty, is usually baked as one large "pie." Here, individual ones make delicious finger food.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 54
Number Of Ingredients 13
Steps:
- 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.
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Huzaifa Khaam
[email protected]I was disappointed with these mini chicken bsteeyas. The chicken was dry and the sauce was bland. I wouldn't recommend this recipe.
Carole Devine
[email protected]These mini chicken bsteeyas were a bit too spicy for my taste, but my husband loved them. He said they were the best chicken bsteeyas he's ever had.
Katherine Sara
[email protected]I'm not a big fan of chicken, but I really enjoyed these mini chicken bsteeyas. The chicken was cooked perfectly and the sauce was delicious. I would definitely make these again.
OP SAGOR EMON MEDIYA
[email protected]I made these mini chicken bsteeyas for my family and they loved them! The recipe was easy to follow and the dish turned out great. I would definitely recommend this recipe to others.
Md Baijit Islam
[email protected]These mini chicken bsteeyas were delicious! I especially loved the creamy sauce. I will definitely be making these again.
Zia Amin
[email protected]I was disappointed with these mini chicken bsteeyas. The chicken was dry and the sauce was bland. I wouldn't recommend this recipe.
ESTER SHIKOYENI
[email protected]These mini chicken bsteeyas were a bit too salty for my taste, but my husband loved them. He said they were the best chicken bsteeyas he's ever had.
Gulam Husain
[email protected]I'm a big fan of chicken bsteeyas, and these mini chicken bsteeyas were no exception. They were delicious and easy to make. I will definitely be making these again.
Fredrick Nzioki
[email protected]I made these mini chicken bsteeyas for a potluck and they were a big hit! Everyone loved them. I will definitely be making these again.
David Morrison
[email protected]These mini chicken bsteeyas were delicious! The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making these again.
Donovan Flores
[email protected]I was disappointed with these mini chicken bsteeyas. The chicken was dry and the sauce was bland. I wouldn't recommend this recipe.
mdhridoy hridoy
[email protected]These mini chicken bsteeyas were a bit too spicy for my taste, but my husband loved them. He said they were the best chicken bsteeyas he's ever had.
Mahiya Mahi
[email protected]I'm not a big fan of chicken, but I really enjoyed these mini chicken bsteeyas. The chicken was cooked perfectly and the sauce was delicious. I would definitely make these again.
dhiren khatiwada
[email protected]I made these mini chicken bsteeyas for my family and they loved them! The recipe was easy to follow and the dish turned out great. I would definitely recommend this recipe to others.
Jinthu Saanu
[email protected]These mini chicken bsteeyas were a hit at my dinner party! The chicken was tender and flavorful, and the sauce was rich and creamy. I will definitely be making these again.