Moroccan Chicken Cinnamon Rolls

Let's Cook

1. Step 1.

   Heat olive oil in a large, heavy saucepan over medium-high heat. Add the chicken thighs and cook for 5 minutes per side, until lightly browned. Transfer the chicken to a plate and pour off any excess fat from the pan.

2. Step 2.

   Reduce heat to medium and add the chopped onion to the pan. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the cinnamon, cumin, ginger, turmeric, black pepper, coriander, and salt; stir to coat the onions with the spices. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan.

3. Step 3.

   Return the chicken to the pan. Cover and bring to a simmer. Cook for 35 minutes, flipping the chicken once halfway through, until the meat is tender and starts to come away from the bone. Transfer the chicken to a large bowl and let cool slightly, then shred the meat, discarding the skin and bones.

4. Step 4.

   While the chicken cools, return the pan to medium-high heat and simmer the liquid until thickened, about 16 to 18 minutes. Return the shredded chicken to the pan and toss to coat evenly. Remove from heat and let the mixture cool slightly.

5. Step 5.

   Preheat the oven to 400°F. Line a baking sheet with aluminum foil and grease with cooking spray.

6. Step 6.

   On a lightly floured surface, roll out the thawed puff pastry sheet into a 9-by-12-inch rectangle. Spread the chicken mixture in a thin, even layer over the pastry, leaving a small border along the edges. Roll the pastry tightly from one long side to form a 12-inch log. Pinch the seam to seal. Using a sharp serrated knife, cut the log into twelve 1-inch slices. Arrange the rolls cut-side up on the prepared baking sheet, spacing them about 1 inch apart. Sprinkle the sliced almonds evenly over the tops.

7. Step 7.

   Bake for 20 to 22 minutes, until the pastry is puffed and lightly golden. Serve warm.