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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