MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Spice Must Flow Cinnamon Chicken Roulade
 Categories: Poultry, Citrus, Herbs, Spices, Pastry
      Yield: 8 servings

      2    Pastry sheets; thawed
      3 lb Vhicken thighs; boned,
           - skinnes
      2 ts Ceylon Cinnamon
      1 tb Spice Melange; an Arrakis
           - Southwest Seasoning
    1/2 ts Salt
    1/2 ts Black pepper
      1 lg Lemon; juice and zest
      1 lh Onion; halved, sliced
           - in 1/4" pieces
      1 lg Egg
      3 tb Olive oil; up to 4 tb
      2 tb Water
      1 ts Black lava salt (optional)

  Set broiler or grill on high (450°F/232°C).

  In a large bowl or gallon sealable bag, place the chicken, spices,
  salt and pepper, lemon juice, lemon zest, olive oil, and onions.
  Cover and marinate for a minimum of one hour to overnight in the
  fridge.

  With the broiler on "High", line a large sheet pan with aluminum
  foil. Place rack on closest level to the broiler.

  Spread the marinated Chicken with onions in one layer on the large
  sheet pan. Broil for 18-20 minutes, taking out and flipping the
  chicken pieces every 6 minutes.

  After chicken is cooked all the way through and has a little bit of
  char on the surface, set chicken aside and cool for 10-20 minutes.
  After removing the chicken, set oven temperature to 450°F/232°C.

  Once cooled, chop chicken into 1/2" pieces, placing the pieces and
  the onion in a bowl, but reserving the chicken drippings from the
  sheet pan in a liquid measuring cup.

  In a small bowl, mix together one egg and 2 tb water to make an egg
  wash. Sprinkle some flour on a sheet of parchment paper and roll
  out the puff pastry dough sheets to 1/8". Overlap the sheets by
  1/2" and seal together with egg wash using a pastry brush or your
  finger.

  Place the chicken and onion filling lengthwise down the center of
  the two puff pastry sheets and carefully lift the edge of the
  parchment paper to start rolling the dough into a "snake" shape.
  Leave one end open (for the mouth,) and pinch the other end into a
  "tail."

  Using a sharp knife, cut 3 to 4" slits in the top of the roll.
  Using a pastry brush, brush the entire surface of the roll with the
  egg wash and top with a scattering of Black Lava Salt. They looks
  like tiny Fremen riding the sandworm!

  Bake the roll at 450°F/232°C for 20-25 minutes or until golden brown.

  Remove the roll from the oven and let cool for a few minutes before
  transferring to your serving tray. Garnish with Turmeric Rice and
  Tzatziki (separate recipes).

  Recipe by Megan Collins

  RECIPE FROM: https://pinchspicemarket.com

  Uncle Dirty Dave's Archives

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