Moroccan Chicken Cinnamon Rolls
1 tablespoon extra-virgin olive oil
4 bone-in, skin-on chicken thighs (11/2 pounds total)
1 medium yellow onion, chopped
2 teaspoons ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 cup no-salt-added chicken broth
Flour, for the work surface
1 sheet (about 8.6 ounces) frozen puff pastry (such as Pepperidge Farm brand), defrosted according to the package directions
1 large egg
2 tablespoons sliced skin-on almonds
Heat the oil in a large, heavy saucepan over medium-high heat. Add the chicken and cook for 5 minutes per side or until lightly browned. Transfer to a plate.
Pour off any excess fat from the pan, then add the onion. Reduce the heat to medium and cook until the onion is softened and translucent. Add the cinnamon, cumin, ginger, turmeric, pepper, coriander and salt, stirring to distribute evenly. Add the broth and stir, scraping up any browned bits from the bottom of the pan.
Return the chicken to the pan. Cover and cook for 35 minutes, turning it over once, until the meat is tender and starts to separate from the bone. Use tongs to transfer the chicken to a large bowl. When it is just cool enough to handle, shred the meat and discard the skin and bones.
If the braising liquid in the pan does not seem reduced and thickened, increase the heat to medium-high; cook for up to 18 minutes or until it has thickened.
Add the shredded chicken and toss to coat. Remove from the heat and let cool slightly.
Heat the oven to 400 degrees. Line a baking sheet with aluminum foil; grease with nonstick cooking oil spray.
Lightly flour a work surface. Roll out the puff pastry to a 9-by-12-inch rectangle, with a long side parallel to the edge of the counter. Spread the chicken mixture in a thin, even layer on top of the pastry, leaving a 1/2-inch margin at the edges. Starting at the long side closest to you, roll up the pastry fairly tightly to create a log that is about 2 inches thick.
If you have trouble pinching/pressing closed the long edge of the pastry, use a pastry brush or your finger to apply a thin swath of water to seal it. Use a sharp serrated knife to make 11 cuts approximately an inch apart (creating 12 slices).
Lay the slices on the baking sheet, spacing them an inch apart. Whisk the egg with 1 tablespoon water in a small cup; lightly brush the mixture over the top of each slice, then sprinkle almonds on top of each one. Bake for 20 to 22 minutes or until the pastry is puffed and lightly golden. Serve warm. Makes 12 rolls (about 3 servings).
Source: Adapted from “Breakfast for Dinner” by Lindsay Landis and Taylor Hackbarth (Quirk Books).
Per serving: 600 calories, 14 g protein, 44 g carbohydrates, 42 g fat (10 g saturated fat), 95 mg cholesterol, 480 mg sodium, 4 g dietary fiber, 3 g sugar.