Moroccan Chicken Cigars with Warqa

Name: Moroccan Chicken Cigars with Warqa
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ½-inch (1 cm) pieces; 2 tbsp (30 ml) olive oil; 1 medium (150 g) yellow onion, finely chopped; 2 cloves (8 g) garlic, minced; 1 tsp (2 g) ground ginger; 1 tsp (2½ g) ground cinnamon; ½ tsp (1½ g) ground turmeric; ½ tsp (1 g) black pepper, freshly ground; ¾ tsp (4 g) fine sea salt; ¼ cup (60 ml) water; ¼ lemon (20 g) preserved lemon, pulp discarded, rind rinsed and finely minced; ½ cup (70 g) blanched almonds, toasted and coarsely chopped; ¼ cup (15 g) fresh cilantro, finely chopped; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; 1 large (50 g) large egg, lightly beaten; 12 sheets (150 g) warqa or brik pastry sheets, thawed if frozen, each cut in half into 2 half-moons; 1 tbsp (8 g) all-purpose flour, mixed with 2 tbsp (30 ml) water to make a thin paste; 1 cup (240 ml) neutral oil such as sunflower or canola; 1 tbsp (8 g) powdered sugar, for dusting (optional); ¼ tsp (0.6 g) ground cinnamon, for dusting (optional)

From the MyKitchenBank Kitchen

Crisp, golden warqa pastry rolled around a fragrant filling of tender chicken, toasted almonds, cinnamon, preserved lemon and cilantro. Shallow-pan-fried in a little oil, these finger-food briouats are shatteringly crisp outside and juicy inside.

Prep: 40 min
Cook: 30 min
Wait: 30 min
Total: 1 hr 40 min
Makes: 24 cigars (6 servings as an appetizer)

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Ingredients

6 servings

For the filling
1 lb (450 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ½-inch (1 cm) pieces
2 tbsp (30 ml) olive oil
1 medium (150 g) yellow onion, finely chopped
2 cloves (8 g) garlic, minced
1 tsp (2 g) ground ginger
1 tsp (2.5 g) ground cinnamon
½ tsp (1.5 g) ground turmeric
½ tsp (1 g) black pepper, freshly ground
¾ tsp (4 g) fine sea salt
¼ cup (60 ml) water
¼ lemon (20 g) preserved lemon, pulp discarded, rind rinsed and finely minced
½ cup (70 g) blanched almonds, toasted and coarsely chopped
¼ cup (15 g) fresh cilantro, finely chopped
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
1 large (50 g) large egg, lightly beaten
For assembly and frying
12 sheets (150 g) warqa or brik pastry sheets, thawed if frozen, each cut in half into 2 half-moons
1 tbsp (8 g) all-purpose flour, mixed with 2 tbsp (30 ml) water to make a thin paste
1 cup (240 ml) neutral oil such as sunflower or canola
For serving
1 tbsp (8 g) powdered sugar, for dusting (optional)
¼ tsp (0.6 g) ground cinnamon, for dusting (optional)

Equipment (7)

12-inch (30 cm) heavy skillet or sauté pan for the filling
12-inch (30 cm) heavy skillet for frying
Small dry skillet for toasting almonds
Pastry brush
Rimmed baking sheet lined with paper towels
Instant-read thermometer
Slotted spatula or tongs

Steps

Before you start

If your warqa (or brik/spring roll wrappers) is frozen, thaw it in its package in the fridge overnight or at room temperature for 1 hour.
Keep the pastry covered with a slightly damp towel while you work; it dries and cracks within minutes.
The filling must be completely cool and fairly dry before rolling, or the pastry will tear and the cigars will turn soggy.
Warqa sheets are usually round, about 8-10 inches (20-25 cm). If using square spring roll wrappers, cut them into triangles as described.

1
Toast the almonds
- Place the blanched almonds in a small dry skillet over medium heat.
- Stir often for 4-5 minutes until golden and fragrant.
- Tip onto a plate to cool, then chop coarsely into roughly ¼-inch (6 mm) pieces.
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Ready when: Almonds are light golden and smell nutty.
Tip: Transfer them out of the pan right away; residual heat will over-toast them.
2
Brown the chicken
- Heat the olive oil in a 12-inch (30 cm) skillet over medium-high heat.
- Add the chicken pieces in a single layer with the salt and cook, stirring occasionally, for 5-6 minutes until lightly browned on the outside.
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Ready when: Chicken is pale gold on the edges and no longer pink on the surface.
Tip: Don't crowd the pan; cook in two batches if the pieces steam instead of sizzle.
3
Add aromatics and spices
- Reduce the heat to medium.
- Stir in the onion and cook for 4 minutes until softened.
- Add the garlic, ginger, cinnamon, turmeric and pepper and stir for 1 minute until fragrant.
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Ready when: Onion is translucent and the spices smell toasty, not burnt.
4
Simmer until dry
- Pour in the water, scraping up any browned bits.
- Cover and simmer over low heat for 8 minutes until the chicken is cooked through.
- Uncover, raise the heat to medium-high, and cook 2-3 minutes more, stirring, until all the liquid has evaporated.
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Ready when: Chicken reaches 165°F (74°C) and the pan is nearly dry with a moist, not wet, filling.
Tip: Excess moisture is the main cause of torn or soggy cigars, so be thorough here.
5
Finish and cool the filling
- Stir in the preserved lemon, toasted almonds, cilantro and parsley.
- Cool for 10 minutes, then mix in the beaten egg.
- Spread the filling on a plate and let it cool completely, about 20 minutes total.
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Ready when: Filling is room temperature, holds together when pressed, and isn't wet.
Tip: Adding the egg to warm, not hot, filling prevents scrambling; the egg then cooks during frying.
6
Make the flour paste
- Whisk the flour with 2 tablespoons (30 ml) water in a small bowl until smooth and about the consistency of thin glue.
- This is your sealing paste.
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Ready when: Paste is smooth and slightly sticky.
7
Shape the cigars
- Keep the pastry under a damp towel.
- With the straight edge of a half-moon facing you, place 1 heaping tablespoon (about 20 g) filling near the left corner, shaping it into a 2½-inch (6 cm) log.
- Fold the bottom edge over the filling, fold in the left end, then roll up tightly toward the right, forming a cigar about 3½ inches (9 cm) long.
- Dab paste on the final tip and press to seal.
- Repeat with all 24 half-moons.
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Ready when: Each cigar is snug, evenly shaped, with the end sealed shut.
Tip: Don't overfill; the filling needs room or the cigars burst while frying.
8
Heat the frying oilOven 340°F / 170°C
- Pour the frying oil into a clean 12-inch (30 cm) heavy skillet so it is about ¼ inch (6 mm) deep.
- Heat over medium heat to 340°F (170°C).
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Ready when: Thermometer reads 340°F (170°C); a pastry scrap sizzles gently at once.
Tip: If the oil is too hot, the pastry browns before the filling warms through.
9
Pan-fry in batchesOven 340°F / 170°C
- Fry 6-8 cigars at a time, seam-side down first, for 1½-2 minutes per side, turning with tongs, until deep golden and blistered.
- Drain on paper towels.
- Skim crumbs and top up the oil as needed between batches, letting it return to 340°F (170°C).
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Ready when: Cigars are deep golden brown and crisp all over.
Tip: Frying seam-side down first seals the paste so the cigars don't unroll.
10
Dust and serve
- Arrange the warm cigars on a platter.
- If you like, sift powdered sugar and a little cinnamon over them in a light stripe.
- Serve within 15 minutes while crisp.
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Tip: Serve warm, not piping hot; the filling holds steam.

Good to know

Tips

Roll tightly but not so tight the pastry stretches and rips; warqa is delicate.
Fry in just ¼ inch (6 mm) of oil and turn often for even color with less oil.
Keep unrolled sheets under a damp towel at all times.
Serve with lemon wedges or a harissa-yogurt dip for contrast.

Make ahead

Make the filling up to 2 days ahead and refrigerate (add the egg just before rolling). Roll the cigars up to 4 hours ahead, arrange in a single layer on a parchment-lined tray covered with a damp towel and plastic wrap, and refrigerate until frying. Rolled, unfried cigars can also be frozen for up to 2 months and fried from frozen at 325°F (165°C), adding about 1 minute per side.

Storage & reheating

Room temperature: up to 2 hours (cooked). Refrigerator: airtight up to 3 days. Freezer: cooked cigars up to 1 month. Reheat on a baking sheet in a 375°F (190°C) oven for 8-10 minutes (12-15 from frozen) until hot and crisp; avoid the microwave.

Substitutions

warqa or brik pastry sheets → Frozen brik pastry or spring roll wrappers (cut into triangles or use whole squares). Spring roll wrappers are slightly thicker; fry an extra 30 seconds per side.
boneless, skinless chicken thighs → Boneless, skinless chicken breast. Cook only until 165°F (74°C); breast dries out faster, so keep the simmer short.
preserved lemon → 1 tsp finely grated fresh lemon zest plus an extra pinch of salt. Less funky and briny, but still bright.
blanched almonds → Blanched pistachios or toasted pine nuts. Pistachios give a greener, slightly sweeter flavor.