:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/zQXBiDekHI0HEkC5cadS/7c37e9f38d28ca410385c6f89acd25.png "Moroccan chicken pastilla starter")
Source: FomaA for Adobe Stock
Moroccan chicken pastilla starter
Pastilla is a Moroccan appetizer that we enjoy on holidays, weddings and special occasions. The chicken pastilla is a mixture of sweet and salty flavors with a crispy layer of filo pastry on top that crunches when you eat it! The chicken pastilla is a little more time-consuming to prepare, but is a taste sensation!
Ingredients
For the chicken:
- 500 g Chicken thighs or breast
- 1 fine diced onion
- 2 chopped cloves of garlic
- juice from one lemon
- 2 Tablespoon olive oil
- 1 Teaspoon turmeric
- Teaspoon ginger
- 1 Pinch salt
- ground black pepper
For the filling:
- 4 Eggs
- 150 g ground almonds
- 100 g confectionery sugar
- 1 Teaspoon cinnamon
- 1 Teaspoon cardamom
For the dough:
- 8 Leaves filo pastry
- 50 g butter
- 50 g confectionery sugar
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Directions
To make the chicken pastilla, first place the chicken in a pan with olive oil together with the onion, garlic, lemon juice and spices. Cook over a medium heat for approx. 30 minutes.
While the chicken is cooking, toast the almonds in a frying pan over a medium heat until golden brown. This gives the stuffing an extra flavor.
When the chicken is cooked, remove from the pan and allow to cool, then shred or shred and set aside. Keep the liquid in the pan.
Whisk the eggs in the remaining liquid until they are cooked. Crumble and add to the chicken mixture.
Now add the roasted almonds, powdered sugar and spices to the mixture and mix well.
Brush a filo pastry sheet with butter, then spread a layer of the chicken-almond-egg mixture on top. Cover with a second greased filo pastry sheet and fold in the sides to form a parcel. Brush with the remaining butter.
Preheat the oven to 180°C and bake the pastilla for 30 minutes until golden brown and crispy.
Remove the chicken pastilla from the oven and sprinkle with powdered sugar before serving.
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