Hey guys! Welcome back to Dedes Mediterranean Kitchen. Today, we’re going to be making Phyllo Chicken Rolls, it’s also known as Sakai (ph), that’s a little bit hard to say so we’re going to simply Phyllo Chicken Rolls. It’s really easy to make. You can make with left over chicken. It’s simple, you can put together. It’s serve great as an appetizer. If you have friends coming over and you know what to serve them or if you want to take it to the office just impress your friends, really quick, really easy.
If you want this recipe, written out with all the ingredients go to my website, www.DedeMed.com, and if you need any of the ingredients you can also go to my store page. There’s a lot spices there and all other things that you can use in your kitchen. Remember, join my social network because there you can tell the other people who are my videos to have other input, and help you out with your recipes.
Now I'm going to tell you what we need and when we put together what you’re going to need some chicken, either boiled, boiled whatever left chicken you have cut up into pieces, some slice onions, melted butter, phyllo dough, a brush to brush of phyllo dough, a pan. I have some cayenne peppers some paprika, some sumac, black pepper and salt.
I have a pan that’s a little bit put in a medium heat. I'm going to add three tablespoon of olive oil, my preferred king fat. I'm going to add the onions. Now, we’re going to cook the onions until they have a little bit of color. While the onions are cooking I'm just going to piece off a chicken. You want a really small pieces because we’re going to roll this in the phyllo dough. Just a three fingers piece up the chicken shred it up just like that. And this is just basic chicken I had cooked that day before. I have sauté it with a little bit of salt and pepper. You know what your salt content if you already picked up the chicken it’s not too salty just like that. Let the onions go for five about minutes until they’re brown.
So here is the chicken you can see that the onions are little bit brown and translucent. The chicken has a little bit of color. To this I'm going to add some fresh dried pepper. I'm going to add a little bit of paprika. A little bit of cayenne pepper for cake, and that I'm going to add some sumac. Mix that all up and there we can get our phyllo dough ready.
So I have the pyllo dough rolled out here, you can see I have a couple of layers. I'm going to cut down in the middle, just like that. I'm going to get your butter, slightly butter, because remember chicken has olive oil on it. So it has a little base of that, so just a little bit phyllo dough just like that. And we’re going to air chicken, and put a little bit chicken just like that. I rolled a couple just to show you how it is. And while we’re doing this make sure you pre-heat the oven to about a 400 degrees. Let’s separate our phyllo sheets I want to fold it over into two sheets that’s fine just like this. Fold it over then I'm going to roll it up like a roller, just like that. Put this one in two sheets, don’t do more than two sheets because that only gets too thick.
If you want them smaller, you can add less stuffing. So just like that and don’t worry if it breaks, that’s why there more. We’re going to put in the pan, and then we’re going to pan it with some butter just like that just want to glaze with some butter. And then we’re going to —I'm going to finish rolling these out and then we’re going to put them in the oven and cook them for about 10 to 15 minutes or until you see the chicken brown.
Our phyllo chicken rolls are done, and the smell of the buttery phyllo is just amazing. I have to tell you, I want you to look at this before I move them. I brushed them nice and evenly with butter, and they got nice and brown. See that here’s the big ones that are rolled and then I can give it a two roll a couple of smaller one that’s only one sheet of phyllo because I like the smaller one I think they’re easier to handle.
If you’re going to serve them as a side dish then you want to make them bigger. If you want to serve them as appetizer you want to make them smaller. So I'm going to put this one put this on a little plate. Oh! They’re nice and crispy. Be careful they’re still hot. Look at that! You see, they're nice and uniform. I'm going to cut one for you, so you can see what it looks like. It’s good to let them cool a little bit before you serve them just like that you see. You're going to see the chicken. Oh! It's hot. The chicken, the onion, the phyllo is all cooked. It’s nice and brown on the bottom. Hmm, it smells amazing. It’s too hot for me to taste right now, but I promise you it taste great, the tanginess of the sumac and the chicken, and the sweetness of the onions go great together.
Try it out, if you have leftover chicken. It’s easy, it’s fast, email me get this recipe on my website www.DedeMed.com go there. There’s a lot of things for you to enjoy and I will see you again at Dede’s Mediterranean Kitchen.
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