On 2 Dec 2006 08:13:21 -0800, "Islands" >
wrote:

>I am going to several groups/classes a week and would like to bring
>some snacks other than the sweet stuff everyone else brings (I don't
>have much of a sweet tooth myself so it's for my benefit as well.) It's
>all adults so nuts and any other allergy-causing foods are ok. The only
>limit is that some of the people are Jewish and may be semi-kosher
>(i.e. not mixing dairy and meat) I would like to bring some snacks that
>aren't too crunchy or greasy (veggie dips are out as they are both).
>Any ideas? Thanks!

These are delicious but on the crunchy side. -- TammyM

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

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
custardlike richness.
Active time: 1 1/4 hr Start to finish: 2 1/4 hr

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 lb 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
Accompaniment: spiced tomato sauce

Make filling:
Cook onion in oil along with salt, cumin, ginger, turmeric, pepper,
and coriander in a 3-quart heavy saucepan over moderate heat,
stirring, until softened, about 5 minutes. Add chicken, broth, water,
and cinnamon stick and simmer, covered, turning chicken over once,
until meat is very tender, about 45 minutes total. Transfer chicken
with tongs to a bowl, reserving cooking liquid.
When cool enough to handle, shred chicken, discarding skin and bones,
and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass
measure (do not clean saucepan) and let stand 1 minute, then skim off
fat and discard cinnamon stick. Return liquid to saucepan and simmer
over moderately high heat, uncovered, until reduced to about 1/4 cup
(liquid will look like a glaze in bottom of pan), about 8 minutes,
then stir into shredded chicken along with almonds.
Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season
remaining egg with salt and pepper, then cook in 1/2 tablespoon butter
in an 8- to 10-inch nonstick skillet over moderately high heat,
stirring, until just set but still slightly soft. Stir scrambled egg
into filling.
Make rolls:
Put oven racks in upper and lower thirds of oven and preheat oven to
450°F.
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered
with overlapping sheets of plastic wrap and a damp kitchen towel, and
brush generously with some melted butter. Evenly sift 1/4 teaspoon
cinnamon over buttered phyllo using a fine-mesh sieve, then top with
another phyllo sheet and generously brush with butter.
Halve buttered phyllo stack crosswise, then arrange 1 half with a long
side nearest you. Spread 1/4 cup chicken filling in a narrow strip
along edge nearest you, then roll up filling tightly in phyllo,
leaving ends open. Transfer roll, seam side down, to a cutting board
set inside a baking pan (to help contain mustard seeds when
sprinkling). Make another roll with remaining half stack. Make 6 more
rolls in same manner, transferring to cutting board.
Lightly brush top of rolls with egg wash and immediately sprinkle with
mustard seeds, pressing lightly on seeds to help adhere. Cut each roll
crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking
sheets. Bake, switching position of sheets halfway through baking,
until phyllo is golden brown, about 12 minutes total.
Transfer rolls to a rack to cool slightly.
Cooks' notes:
o Rolls can be assembled (but not coated or cut) 1 day ahead and
chilled, covered.
o 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.

SPICED TOMATO SAUCE This Moroccan-style dipping sauce would also be
delicious on grilled chicken or fish.
Active time: 20 min Start to finish: 1 hr

1/3 cup finely chopped onion
1 garlic clove, finely chopped
1 1/2 teaspoons finely chopped peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon hot paprika
1/4 teaspoon ground cinnamon
Pinch of cayenne
Pinch of ground cloves
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped
(reserving juice)
2 tablespoons light brown sugar

Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy
saucepan over moderately low heat, stirring, until onion is softened,
about 4 minutes. Stir in vinegar and simmer over moderately low heat 1
minute. Add tomatoes (with juice) and brown sugar, then increase heat
to moderate and simmer, stirring occasionally, until slightly
thickened, about 30 minutes. Cool slightly, about 5 minutes.
Purée sauce in a blender until smooth (use caution when blending hot
liquids). Serve at room temperature.
Cooks' note:
Sauce can be made 3 days ahead and cooled completely, then chilled,
covered.