Note: This is one of the recipes in our Dune dinner party series. If you like this, you should definitely check out the other dishes (see video at the end of this page for how cool it all looks like when it comes together):
- “Muad’Dib” Prosciutto-Wrapped Dates appetizer
- “Tell Me of Your Home World, Usul” Broccoli and Zucchini vegan dish
- “Boxes of Pain” chocolate dessert, and our
- “Water of Life” Cocktail (also known as a London Mule)
The new Dune movie is coming out Oct 22, 2021! Here’s a delicious chicken and pastry roll recipe (or “roulade” to get fancy) to celebrate. NOTE: There are three recipes on this page for the entire dish to come together – one for the Dune “worm roll”, one for the turmeric dune rice, and the final one for the homemade tzatziki sauce. It may take some time to make, but the end result is so worth it!
- 2 pre-made puff pastry sheets, thawed
- 3 pounds chicken thighs, boneless and skinless
- 2 teaspoons Ceylon Cinnamon
- 1 Tablespoon of Spice Melange, an Arrakis Southwest Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large lemon, juice and zest
- 1 large onion, halved and sliced into 1/4 inch pieces
- 1 egg
- 3–4 Tablespoon olive oil
- 2 Tablespoons water
- Optional: 1 teaspoon black lava salt
- Pre Heat: Broiler on High Setting or Grill / 450
- In a large bowl or gallon sealable bag, place the chicken, spices, salt and pepper, lemon juice and lemon zest, olive oil and onions. Cover and marinate for a minimum of one hour to overnight in the fridge.
- With the broiler on “High”, line a large sheet pan with aluminum foil. Place rack on closest level to the broiler.
- Spread the marinated Chicken with onions in one layer on the large sheet pan. Broil for 18-20 minutes, taking out and flipping the chicken pieces every 6 minutes.
- After chicken is cooked all the way through and has a little bit of char on the surface, set chicken aside and cool for 10-20 minutes. After removing the chicken, set oven temperature to 450.
- Once cooled, chop chicken into 1/2 inch pieces, placing the pieces and the onion in a bowl, but reserving the chicken drippings from the sheet pan in a liquid measuring cup.
- In a small bowl, mix together one egg and 2 Tablespoons water to make an egg wash. Sprinkle some flour on a sheet of parchment paper and roll out the puff pastry dough sheets to 1/8 inch. Overlap the sheets by 1/2 inch and seal together with egg wash using a pastry brush or your finger.
- Place the chicken and onion filling lengthwise down the center of the two puff pastry sheets and carefully lift the edge of the parchment paper to start rolling the dough into a “snake” shape. Leave one end open (for the mouth,) and pinch the other end into a “tail.”
- Using a sharp knife, cut 3-4 inch slits in the top of the roll. Using a pastry brush, brush the entire surface of the roll with the egg wash and top with a scattering of Black Lava Salt. They looks like tiny Fremen riding the sandworm!
- Bake the roll at 450 degrees for 20-25 minutes or until golden brown.
- Remove the roll from the oven and let cool for a few minutes before transferring to your serving tray. Garnish with Turmeric Rice and Tzatziki (recipes below).
There are 8 servings in this recipe, but for a hungry crowd it’s more like 6
- Category: Dune dinner party
- Method: broiling
- Cuisine: Dune
- Serving Size: 1/8
- Calories: 452
- Sugar: 1.1g
- Sodium: 332mg
- Fat: 22.9g
- Saturated Fat: 5.5g
- Carbohydrates: 8.3g
- Fiber: 1g
- Protein: 51g
- Cholesterol: 172mg
A tasty rice to make “dunes” for the chicken sand worm to roll around in 🙂
- 2 cups Basmati rice
- 3 cups chicken or vegetable stock (I used the remaining liquid from the chicken, then added the stock to it to make up the difference)
- 2 teaspoons turmeric (ground)
- 1 Tablespoon Buffy’s Slayer Helper (Garlic Seasoning)
- 2 Tablespoons butter or olive oil
- 1/2 teaspoons salt (or, to taste)
- Optional: 1/4 cup golden raisins, currants, or dried apricots
- Wash rice in cool water 3 times or until water is clear.
- Set a rice cooker or medium saucepan over medium high heat, add rice, spices, butter or olive oil, and salt. Bring to a boil or set the rice cooker to cook.
- If you are using a sauce pan, once the liquid is boiling, reduce to a simmer and cover with a lid. Cook for 12 minutes
- Remove from heat. Add the dried fruit if desired, mixing them in, and cover with a lid letting it rest for 10 more minutes.
- Once all the liquid is absorbed, fluff with a fork and serve with the Sandworm Roulade (recipe above).
- Category: rice
- Method: Rice cooker/pan
- Cuisine: American
- Serving Size: 1/8
- Calories: 86
- Sugar: 3.2g
- Sodium: 455mg
- Fat: 3.3g
- Saturated Fat: 1.9g
- Carbohydrates: 13.2g
- Fiber: 0.6g
- Protein: 1.4g
- Cholesterol: 8mg
A tzatziki sauce for your Dune rice and sandworm!
- 1 cup greek yogurt, plain and unsweetened
- 1/2 cup grated cucumber
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped mint
- 1/4 teaspoon salt
- 1 garlic clove, minced finely (or minced garlic)
- In a small mixing bowl, place the grated cucumber and salt. Let sit for 5-10 minutes.
- Squeeze out the liquid from the grated cucumber and discard the liquid. Place the grated cucumber back into the mixing bowl. I used a tofu press to do this. You can also use a mesh strainer, pressing on the cucumber with the back of a spoon, or you can use a tea towel. Whatever works!
- Add the remaining ingredients to the mixing bowl and stir to combine. You can use this right away, but will be much better if you let it marinate in the fridge overnight.
- Category: Sauce
- Cuisine: Greek
- Serving Size: 1/8
- Calories: 65
- Sugar: 7.2g
- Sodium: 83mg
- Fat: 3g
- Saturated Fat: 2.3g
- Carbohydrates: 7.4g
- Fiber: 0.1g
- Protein: 2.1g
- Cholesterol: 5mg