Join Claud and the gang as they titillate your taste buds with these savory "Moroccan Rolls".

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 teaspoon each ground cumin, ground ginger, ground turmeric, ground coriander and black pepper
• Salt, to taste
• 2 pounds bone-in chicken thighs, skin removed
• 1 cup chicken broth
• 1/2 cup water
• 1 cup dried apricots thinly sliced, divided
• 1 cinnamon stick
• 1/4 cup toasted and chopped almonds
• 1 package frozen phyllo sheets, thawed
• Melted butter, as needed
• Ground cinnamon, as needed
• Confectioner’s sugar, as needed

1. In a 3-quart heavy saucepan over moderate heat, combine olive oil, onion, all spices and the salt. Cook for five minutes, stirring often and then add the chicken thighs, broth, water, half of the apricots and the cinnamon stick. Reduce heat to low, cover and simmer 45-60 minutes until meat falls easily from the bone. Remove from heat and cool 15 minutes. Remove and discard cinnamon stick.

2. Shred chicken into a mixing bowl (when cool enough to handle) and discard bones. Return saucepan to medium heat and then reduce cooking liquid to no more than 1/2 cup in volume. Add the cooking liquid reduction to the shredded chicken and then add half of the almonds and the sliced apricots

3. Place oven racks in the middle and the lower third of oven and preheat oven to 450°F. Line two sheet pans with parchment paper.

4. Place one sheet of phyllo horizontally on a clean work surface. (Keep the remaining pieces covered with a damp cloth until use or they will dry out and crack). Brush generously with melted butter and sprinkle evenly with a little cinnamon and some ground almonds. Place another piece of phyllo on top and repeat the process.

5. Spread 1/2 cup of the chicken mixture evenly along the long edge closest to you and roll up tightly. Repeat with remaining phyllo sheets and filling. Brush rolls with egg wash, transfer to the prepared sheet pans, seam side down. Sprinkle with additional cinnamon if desired and bake the Moroccan rolls 10-12 minutes until evenly browned and completely heated. Serve hot with a dusting of powdered sugar and a side dish of couscous, if desired.