Crispy Chicken Ouzi with Yogurt & Salsa
Shredded chicken wrapped in crispy phyllo with spiced rice, served with cooling yogurt sauce and bright tomato salsa. A faster take on the Syrian stuffed pastry that's dinner-party ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 625
- Protein
- 34g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 1 cup cooked rice
- 4 sheets phyllo dough sheets
- 3 tbsp unsalted butter, melted
- ¼ cup pine nuts
- 1.5 tsp ground cinnamon, allspice, cumin (mixed)
- ¾ cup plain yogurt
- 1 cup cherry tomatoes, halved
Instructions
- 1
Toast pine nuts in a large skillet over medium heat until golden and fragrant, 2–3 minutes. Shake the pan often. Transfer to a plate.
- 2
Add rice and shredded chicken to the same skillet with the spice blend and salt. Stir until warmed through and fragrant, about 2 minutes.
- 3
Stir in the toasted pine nuts. Divide the mixture into two portions and spread each on the lower half of a phyllo sheet, leaving 1 inch margin.
- 4
Roll each phyllo tightly from the filling side, folding in the edges halfway. Brush the roll generously with melted butter on all sides.
- 5
Sear the rolls seam-side down in the same skillet over medium-high heat until golden and crispy, 4–5 minutes per side. Don't move them.
- 6
Mix yogurt with a pinch of salt. Toss tomatoes with salt and pepper. Serve rolls hot with yogurt sauce and tomato salsa on the side.
Tools you’ll need
- large skillet, 12-inch
- cutting board
- pastry brush
- small bowl
- spoon
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