Name: B'stilla (spiced chicken and almond parcels)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 18.20 gm olive oil; 130g unsalted butter; 1 small onion, finely chopped; 1 (about 130g) chicken breast fillet, roughly chopped; 2 tsp ras el hanout spice*; 50ml white wine; 125ml chicken stock; 1 hard-boiled egg, peeled, chopped; 20.00 ml chopped coriander; 20.00 ml chopped parsley; 16 sheets filo pastry; 40.00 ml toasted almonds, chopped; 40.00 ml flaked almonds; Icing sugar, to dust

B'stilla (spiced chicken and almond parcels)

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Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
75 minutes

Spice up the holidays with delicious chicken pastries.

Ingredients:

18.20 gm olive oil
130g unsalted butter
1 (about 130g) chicken breast fillet, roughly chopped
2 tsp ras el hanout spice*
50ml white wine
125ml chicken stock
1 hard-boiled egg, peeled, chopped
20.00 ml chopped coriander
20.00 ml chopped parsley
16 sheets filo pastry
40.00 ml toasted almonds, chopped
40.00 ml flaked almonds
Icing sugar, to dust

Instructions:

In a frypan over medium heat, heat oil and 1/2 tablespoon of butter. Add onion and cook for 1 minute. Stir in chicken, spice, salt, and pepper, then pour in wine and stock. Cook until liquid is absorbed and chicken is done. Let cool slightly. Blend in a food processor with egg and herbs for 1-2 seconds. Melt remaining butter. Layer filo sheets as in briks recipe, adding chopped almonds between sheets. Brush with butter, sprinkle with flaked almonds, and bake until golden, about 15 minutes. Dust with icing sugar before serving.

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