Description
Andrew Atwell, Executive Chef of the Las Vegas Convention Center
Ingredients
- Roast Potatoes:
- 1 pound Red bliss potatoes, cut into 1/4-inch thick wedges
- 1 tablespoon olive oil
- 1/2 teaspoon cumin, ground
- Salt and pepper
- 1 tablespoon fresh cilantro, chopped
- Moroccan Spice:
- 1 teaspoon cumin, ground
- 1 teaspoon, ginger, ground
- 1 teaspoon salt
- æ teaspoon black pepper
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon coriander, ground
- 1/2 teaspoon cayenne
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon cloves, ground
- Chicken Wrap:
- 1 pound chicken breast, sliced into 1/4 -inch strips
- 1 tablespoon Moroccan Spice
- 4 ounces yellow onions, julienned
- 2 tablespoons olive oil
- 4 ounces red and yellow peppers, julienned
- 1 teaspoon garlic, minced
- 1 1/2 cups garbanzo beans, cooked
- 1 cup tomato sauce
- 1 pound basil, chopped
- 1 teaspoon salt and pepper, to taste
- 1 set of Athens Ready-to-Go Phyllo Dough (5 sheets), thawed
- 2 ounces butter, clarified
- Organic Baby Spinach:
- 1 pound organic baby spinach
- 1 teaspoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper
- 1 cup tomato sauce fresh rosemary sprigs, for garnish†
Directions
For potatoes, in a large saucepan, blanch potato wedges for 8 minutes. Strain, cool and dry on a clean kitchen towel, set aside.
For the Moroccan Spice, in a small bowl, combine cumin, ginger, salt, black pepper, cinnamon, coriander, cayenne, allspice and cloves.
For the Chicken Wrap, season chicken breast with 1 tablespoon Moroccan spice. In a large skillet, saute yellow onions in olive oil until translucent. Add chicken and saute until cooked through. Add red and yellow peppers, garlic, garbanzo beans, tomato sauce and basil, simmer for 3 minutes, season with salt and pepper. Spread on a sheet tray to cool, set aside.
Place 1 set (5 sheets) thawed Athens® Ready-To-Go Phyllo Dough on work surface and cut into four, 6- by 9-inch rectangles. Place ¼ of the Moroccan chicken mixture on each rectangle. Fold Phyllo up over the filling rolling lengthwise. Fold side edges in to enclose the sides. Roll up to one end of Phyllo strip. Brush outside of roll with butter. Repeat three times. Refrigerate.
At service, bake Chicken Wraps in a preheated 350°F oven for 12 to 14 minutes, until golden brown. Meanwhile, in a large saute pan, heat olive oil. Add blanched potatoes and cumin, saute until potatoes are crispy and cooked through. Season with salt, pepper and cilantro. For spinach, heat olive oil in saute pan. Add spinach and minced garlic, saute until spinach has wilted. Season with salt and pepper.
To serve, slice the cooked Chicken Wraps in half on the bias. Place spinach in the center of the plate, drizzle tomato sauce (1 cup total) around the spinach. Place the Chicken Wraps on top of the spinach. Place the Crispy Potatoes on the plate and finish with a fresh rosemary sprig.
