The chicken and olive stew is a fragrant and flavorful dish that can be served as an entrée or an appetizer. The concept of this dish was inspired by a chicken and phyllo appetizer I had at a Moroccan restaurant. The spices used in this recipe are very aromatic and give the chicken an earthy, warm and floral flavor. The lemon slices add acid to the dish and balance the sweetness from the spices. The olives are included for their color and texture contrast as well as their subtle salty taste.
The stew on its own is delicious and can be served with a side couscous or rice. However, if you’re making it as an hors d’oeuvre, it is best to serve the stew in the phyllo cups as shown below. It makes the presentation more astounding and makes it easier for guests to enjoy the dish. These phyllo cup are best served fresh with a drizzle of olive oil on top. The leftovers can be stored in an airtight container in the fridge for 2-3 days and I recommend reheating them at a low temperature in the oven before enjoying them.
Chicken and Olive Phyllo Cups
Course: Appetizers, DinnerCuisine: Appetizer, DinnerDifficulty: Medium12
phyllo cups15
minutes1
hourChicken stew inspired by Moroccan flavors in crunchy phyllo cups is an impressive appetizer. Alternatively, the stew can also be served with rice, couscous, or quinoa for a delicious dinner.
Ingredients
5-6 skinless boneless chicken thighs (~600g)
3 cups chopped onion
1 cinnamon stick
1 tsp turmeric
1 tsp cumin
1/2 tsp coriander
1 lemon, thinly sliced and seeds removed
1/3 cup pitted green olives
1/3 cup pitted black olives
1 cup chicken broth
12-13 sheets of phyllo dough
3 tbsp butter melted
olive oil as needed
Salt and pepper to taste
Directions
- In a large non-stick pan with a lid, heat olive oil over medium heat. Add chicken thighs and brown on both sides. Remove from the pan.
- In the same pan, add the chopped onion and cinnamon stick. Sauté until onions become translucent.
- Add turmeric, cumin, and coriander and stir until fragrant.
- Return the chicken to the pan, add the olives, broth, and lemon slices.
- Place the lid and bring to a simmer. Continue to cook on medium-low heat for 25-30 minutes, stirring occasionally.
- Remove the lid, and cook for another 10-15 until most of the liquid has evaporated.
- Allow the stew to cool to room temperature. Remove and discard the cinnamon stick. Remove the chicken thighs, shred them into small pieces and return to the pan.
- Butter a 12-cup cupcake pan generously.
- Place one sheet of phyllo on a large cutting board and brush with melted butter. Stack a second phyllo sheet on the first one and brush with more butter. Repeat with seven to eight more sheets. (Make sure to cover the extra phyllo dough with a damp towel while you’re working to prevent it from drying out.)
- Cut the phyllo sheets into nine equal rectangles and place the stacks into the cupcake pan. Cover with a damp towel until ready to use.
- For the last three cupcake tins, butter three sheets of phyllo dough and place on top of each other. Fold the sheets in thirds and cut into equal rectangles. At the end, you should have three piles of square phyllo dough each with 9 layers of phyllo. Place in the cupcake pan.
- Scoop approximately two tablespoons of chicken stew into the phyllo cups and bake at 350º F for 12-15 minutes until the edges of the phyllo dough are golden brown.
- Drizzle with olive oil and serve warm.
Notes
- You can store the left-overs in an air-tight container. Reheat in a toaster oven when ready to enjoy!
