Pastilla

Ingredients

• 1 kg chicken - cut into pieces
• 2 medium onions - finely chopped
• 3 cloves garlic - minced
• 1 teaspoon ground cinnamon - plus more for dusting
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 cup almonds - blanched and toasted
• 1 cup raisins
• 1 bunch fresh parsley - chopped
• 1 bunch fresh cilantro - chopped
• 8 sheets phyllo pastry - thawed
• 100 g butter - melted
• 2 tablespoons powdered sugar - for garnish
• 1 teaspoon salt
• 1 teaspoon black pepper

Step-by-step instructions

1. In a large pot, heat some oil and sauté the chopped onions and garlic until soft. Add the chicken pieces and cook until they are browned. Stir in cinnamon, ginger, turmeric, coriander, salt, and pepper. Add water to cover the chicken and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 30 minutes.
2. Remove the chicken, let cool, and shred the meat. In the same pot, add raisins and almonds to the remaining sauce, cooking until the sauce reduces. Combine the shredded chicken with this mixture, along with chopped parsley and cilantro.
3. Preheat the oven to 190°C (375°F). Lay a layer of phyllo pastry in a greased pie dish, brushing each sheet with melted butter. Fill with the chicken mixture, then fold the pastry over the top, tucking it in to form a seal. Bake for 25-30 minutes until golden brown.
4. Once out of the oven, dust the top with powdered sugar and cinnamon. Let it rest for 10 minutes before slicing and serving.

Serving suggestion

Serve the pastilla warm, garnished with additional powdered sugar and cinnamon, alongside a refreshing mint tea.

Nutrition per serving (estimated)

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