Sunday Supper: Moroccan Chicken Cinnamon Rolls

Makes 12 rolls.

Note: These are inspired by Moroccan pastilla, sweet and savory meat pies laced with cinnamon and wrapped in a phyllo-like dough. Serve these as a party appetizer or as a meal paired with a salad and couscous. Thaw puff pastry in the refrigerator overnight or at room temperature for about 30 minutes. From "Breakfast for Dinner," by Lindsay Landis and Taylor Hackbarth.

• 1 tbsp. extra-virgin olive oil

• 4 bone-in chicken thighs (1 1/2 lb.)

• 1 medium yellow onion, chopped

• 2 tsp. ground cinnamon

• 3/4 tsp. ground cumin

• 1/2 tsp. ground turmeric

• 1/2 tsp. freshly ground black pepper

• 1/2 tsp. ground coriander

• 1/4 tsp. salt

• 1 c. chicken broth

• 1/4 c. sliced almonds

Directions

Heat oil in a large, heavy saucepan over medium-high heat. Add chicken and cook for 5 minutes per side, or until lightly browned. Transfer to a plate; pour off any excess fat from the pan. Add onions; reduce heat to medium and cook until softened and translucent, about 5 minutes. Add spices and salt and stir to coat. Add chicken broth and stir, scraping up any brown bits from the bottom of the pan.

Return chicken to pan. Cover and simmer for 35 minutes, flipping once, until meat is tender and starts to come off the bone. Reserving liquid in pan, transfer chicken to a large bowl to cool slightly, and then shred meat, discarding skin and bones.

Return pan to medium-high heat and simmer liquid until thickened, about 16 to 18 minutes. Return shredded chicken to pan and toss to coat. Remove from heat and let cool slightly.

On a lightly floured surface, roll out puff pastry to a 9- by 12-inch rectangle. Spread chicken in a thin, even layer on top of pastry. Roll pastry fairly tightly up the long side to create a 12-inch-long log. Pinch along the edge to seal.