Moroccan Inspired Chicken in Phyllo Triangles


by Pam Reiss, author Soup: A Kosher Collection and Passover: A Kosher Collection.

These delicious filled phyllo triangles hide a combination of fabulous flavors – chicken, cinnamon, ginger, dried fruit, almonds, lemon zest. It can take a little practice to get these filled and shaped as triangles. If you’re having trouble, just make rectangles instead.


5  Tbsp. olive oil – divided, plus more if needed
2  lbs. boneless, skinless chicken thighs, cut into bite size pieces (8 medium thighs)
1/2  tsp. salt -- plus more for seasoning chicken
1/4  tsp. black pepper -- plus more for seasoning chicken
4 large shallots -- peeled, cut in half and sliced (4 oz.)
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2  cup  prunes -- pitted, cut in 1/4's
1/2  cup  golden raisins
1/2  cup  dried apricots -- cut into 1/4s
2  tsp. honey
2  cups  chicken stock
2  Tbsp. corn starch
3  Tbsp. cold water
2  Tbsp. lemon juice
1  tsp. lemon zest
1/4  cup  toasted slivered almonds
24 pieces phyllo dough
Olive oil


In a large pan, over medium-high, heat 3 Tbsp. of olive oil. Season the chicken pieces with salt and pepper and sear the chicken for 2-3 minutes on each side.  Do this in batches so you don't overcrowd the pan, adding more oil if necessary.  Remove the chicken from the pan and set aside.

In another large frying pan or pot, heat 2 Tbsp. of olive oil over medium heat.  Add the shallots and sauté for 4-5 minutes, until soft but not brown.  Add the cinnamon and ginger and cook 1 minute.

Add the chicken back to the pan along with the dried fruit and honey and stir through.  Add the chicken stock, 1/2 tsp. salt and 1/4 tsp. pepper and bring to a simmer. Simmer for 4-5 minutes, until the fruit has plumped up.

In a small dish whisk the corn starch and cold water together.  Add it to the pot, stirring.  Cook for 1-2 minutes, until thickened.  Remove from heat and add the lemon juice, zest and the toasted almonds and stir through. Taste and check for seasoning.  Transfer to a bowl and cool completely.  Can be made a day ahead and refrigerated, covered, until ready to use.

When you're ready to assemble, lay one sheet of phyllo dough on your counter vertically in front of you and lightly brush with olive oil. Repeat two more times so you have 3 layers of phyllo dough, each lightly brushed with oil. Place approximately 3/4 cup of the chicken mixture about 2 inches up from the bottom edge, in the center of the sheet.  Fold the bottom edge up, over the filling.

Fold the right edge over to the center of the filling, then bring the left edge over to the center so that both sides meet in the middle.  You should now have a rectangle with the filling completely covered at the bottom. Now, bring the lower right corner over to the left edge of the strip to form a triangle.  Then fold it up, and then bring the lower left corner over to the right edge.  Continue folding up and over until you run out of dough.

When all of the triangles are done, you can bake them off right away.  Place in a preheated 400°F degree oven and bake for 20-25 minutes or until golden brown.  You can also make them ahead, refrigerating them for several hours before baking.  Or freeze them, thawing them before baking.


Yield: Serves 8

Recipes: Poultry, Chicken, Phyllo, Kosher

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