Name: Moroccan-Style Chicken Phyllo Rolls
Yield: Makes 32 hors d'oeuvres
Ingredients: 1 small onion, finely chopped; 1 tablespoon olive oil; Scant teaspoon salt; 3/4 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon turmeric; 1/2 teaspoon black pepper; 1/4 teaspoon ground coriander; 1 1/4 pound chicken thighs (with skin and bones); 3/4 cup low-sodium chicken broth; 1/2 cup water; 1 (3-inch) cinnamon stick; 1/4 cup sliced almonds, toasted , cooled, and coarsely chopped; 2 large eggs, lightly beaten; 1 stick (1/2 cup) unsalted butter, melted; 8 (17- by 12-inch) phyllo sheets, thawed if frozen; 1 teaspoon ground cinnamon; 2 teaspoons brown mustard seeds

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Photo by MIKKEL VANG

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Cooks' Note

·Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
·Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Coat frozen rolls, then bake (do not thaw) in a preheated 350°F oven about 20 minutes.

Recipe notes

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