CHICKEN PASTILLA

Methods and Directions

• ut the onions to brunoise then sweat them in a frying pan.
• Cut the chicken into 2cm pieces and then add this and the Ras el Hanout to the pan with onions.
• Bake this to a nice golden brown until the chicken is cooked.
• Roast the almonds in an oven at 160C for approximately 15 minutes until golden brown.
• Let this cool down, then chop it into smaller chunks. Pick the coriander leaves and chop finely. Put the fresh coriander and almond into the chicken mixture.

• Cut the filo pastry into squares of 12cm.
• Grease the rings with the butter.
• Then add a layer of filo pastry. Brush the filo pastry with butter and put another layer on top.
• Put the chicken filling in the middle and fold the edges of the filo pastry on top of the filling. Brush it with the butter.
• Bake at 160C for approximately 20 minutes until golden brown.
• Serve the pastilla at a warm temperature, and dust some powdered sugar on top.