Kaitifi wrapped moroccan chicken

Kaitifi phyllo is a shredded phyllo that you can find in Greek or Middle Eastern specialty shops.

Yield: 12 servings.


  • 1 package Kaitafi phyllo
  • ¼ cup melted unsalted butter
  • 3 small chicken thighs
  • Coarse salt and freshly cracked black pepper, to taste
  • Grated zest of 1 lemon
  • 1 garlic clove, chopped
  • 1 tbsp. finely chopped ginger
  • ½ tsp. ground cinnamon
  • Splash of hot sauce or fresh hot chile pepper, or to taste (optional)
  • Handful of fresh chopped cilantro
  • Handful green olives, chopped
  • Handful almonds, chopped
  • 4 fresh Medjoul dates, chopped


  1. Preheat oven to 375 degrees F.
  1. Line a baking sheet with parchment paper.
  1. Cut chicken into roughly 3-inch slices.
  1. In a medium bowl, add chicken pieces, salt and pepper, lemon zest, garlic, ginger, cinnamon, hot sauce and cilantro.  Season with salt and pepper. Add almonds, green olives and dates. Toss to combine.
  1. Unwrap Kataifi pastry. Measure out segments that are approximately 8-inches in length. Brush melted butter on pastry segments. Place piece of chicken onto centre of pastry. Wrap and twist pastry around chicken to cover.
  1. Place wrapped chicken on baking sheet and drizzle with more butter.
  1. Repeat to make 12 appetizers.
  1. Bake until phyllo is golden brown and chicken is cooked through, about 15 to 20 minutes.