Pastilla with chicken

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Savory yet sweet Moroccan pie with tasty seasoned chicken in a crispy filo pastry jacket


12 sheets of filo dough, frozen
350 g chicken breast, roughly chopped
2 eggs
55 g slivered almonds
1 onion
Fresh parsley, finely chopped
1 tsp turmeric
2 tsp cinnamon
Pinch of cumin
150 ml chicken
stock 1 tbsp sugar
50 g butter, melted
Garnish: cinnamon, icing sugar and slivered almonds


Let the filo dough thaw in the package or place a damp tea towel on it so that the sheets do not dry out. Cut the onion into pieces and fry it in a pan with a little oil or butter until translucent. Add the chicken pieces and cook for a few minutes. Add the cinnamon, cumin, turmeric and chicken stock and simmer gently for 5 minutes.
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Meanwhile, preheat the oven to 180 degrees and roast the almonds lightly brown in a pan without oil or butter. Transfer the chicken and onion to a cutting board with a slotted spoon and slice or shred the chicken with a knife and fork. Bring the liquid in the pan to the boil and add the sugar and let it dissolve.
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Beat the eggs. Turn off the heat and add the chicken with onion, parsley, eggs and toasted almonds (reserve a little for garnish) and stir well. Place a sheet of filo pastry on a plate and brush with butter. Place another sheet right on top. Spoon ¼ of the chicken mixture onto the double phyllo dough and then fold upwards piece by piece.
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Brush a third sheet of filo pastry with butter and fold it (buttered side down) over the top of the pastilla. Push the protruding edges under the pastilla and then place it on a baking tray lined with baking paper. Repeat this until all the sheets of filo and the filling are used up. Butter the top of the pastillas with butter and put them in the oven for about 20 minutes until they are light brown and crispy. Remove them from the oven and let them cool for a few minutes. Decorate the top with some powdered sugar, cinnamon and toasted almonds.

Source: Leukerecepten by leukerecepten-nl.
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