The Spice Must Flow Cinnamon Chicken Roulade with Turmeric Rice “Dunes” & Tzatziki Sauce
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!
- Prep Time: 1 hour + 8 hour marinade
- Cook Time: 1:05
- Total Time: 2:05 + 8 hour marinade
- Yield: 8 servings 1x
- Category: Dune dinner party
- Method: broiling
- Cuisine: Dune
Ingredients
Scale
- 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
Instructions
- 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).
Notes
There are 8 servings in this recipe, but for a hungry crowd it’s more like 6
Nutrition
- 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