Athens Foods | Moroccan Spiced Chicken Phyllo Wrap With Tomato Sauce, Sauteed Spinach and Crispy Cum

Ingredients

• 1 pound Red bliss potatoes, cut into 1/4-inch thick wedges
• 1 tablespoon olive oil
• 1/2 teaspoon cumin, ground
• Salt
• pepper
• 1 tablespoon fresh cilantro, chopped
• 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
• 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
• 1 pound organic baby spinach
• 1 teaspoon olive oil
• fresh rosemary sprigs, for garnish†