Mini chicken b steeyas
Instructions:
- 4 tablespoons vegetable oil
- 1 whole boneless and 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 (17 x12 inches each) frozen phyllo dough, thawed
- 1/ 2 cup (1 stick) unsalted butter, melted, for brushing
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer the chicken and any juices to a large bowl. Set aside.
- Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 4 minutes. Add the ginger, turmeric, and ÿ teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.
- Stir 1/ 4 cup of the sugar into the mixture. Add the eggs; cook, stirring, until they are scrambled but still moist. Transfer to the bowl with the chicken. Stir in the raisins, if desired. Season with salt and pepper; let cool.
- In a food processor, pulse the nuts until finely ground. Transfer to a bowl; stir in the 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 one-sixth of the nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise and then crosswise into thirds to make 9 equal rectangles.
- Working with one rectangle at a time, place 1 tablespoon chicken mixture 1 inch from the end of a short side, leaving a 1/ 2 -inch border on the long sides. Fold 1/ 2 inch of the long sides over filling. Starting from the end with the filling, roll into a log. Repeat the process to make 54 logs. Brush with butter, and arrange seam sides down on parchmentlined 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 425F. 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.