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Chicken b'stilla
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious chicken-filled filo pastries, perfect for parties!
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 300g (2 small) chicken breast fillets
  • 1.25 gm ground cinnamon
  • 1 tsp grated ginger
  • Pinch of saffron
  • 250ml chicken stock
  • 2 eggs, lightly beaten
  • 125.00 ml chopped almonds
  • 42.50 gm sultanas
  • 40.00 ml roughly chopped coriander
  • 6 sheets filo pastry
  • 125g unsalted butter, melted
Instructions:
  • Preheat your oven to 180°C and generously grease a 24-hole mini muffin pan.
  • In a frypan over low heat, gently saute the onion in oil until soft, then turn up the heat. Add chicken, garlic, cinnamon, ginger, saffron, and stock. Bring to a boil, then simmer covered for 15 minutes until chicken is fully cooked, turning occasionally.
  • After cooking the chicken, set it aside. Boil the cooking liquid until reduced to 1/4 cup (125ml). Lower the heat, add the eggs, and cook for 2 minutes while stirring constantly. Once done, remove from heat. Shred the chicken and mix it with the almonds, sultanas, coriander, and seasonings. Let it cool before serving.
  • Place one sheet of filo on a clean work surface and brush it with melted butter. Repeat this process with a second sheet, layering it on top of the first. Repeat with a third sheet. Cut the layered pastry into 12 squares. Use these squares to line half of the muffin holes, allowing the edges to overhang. Repeat the process with the remaining sheets to line the remaining muffin holes.
  • Spoon the cooled chicken mixture into the center of each pastry, then fold the sides over to encase the filling. Brush the tops with the remaining butter. Bake until golden, for about 20-25 minutes. Allow to cool slightly before serving warm, sprinkled with icing sugar.

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