Pastilla

Ingredients - Serves 6

• Cinnamon powder - 1/2 teaspoon
• Powdered sugar - 2 tablespoons
• Almonds - 1/2 cup, sliced
• Butter - 1/2 cup, melted
• Phyllo pastry sheets - 10 sheets
• Salt and pepper - To taste
• Ground coriander - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Ground turmeric - 1/2 teaspoon
• Ground ginger - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Chicken - 1 whole, cut into pieces

Let's Get Started

1. In a large pan, heat some oil and cook the chicken pieces until browned. Remove from the pan and set aside.
2. In the same pan, sauté the chopped onion and minced garlic until softened.
3. Add the ground cinnamon, ginger, turmeric, cumin, coriander, salt, and pepper to the pan. Stir well to combine.
4. Return the chicken to the pan and add enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the chicken is cooked through and tender.
5. Remove the chicken from the pan and shred the meat. Set aside.
6. Preheat the oven to 375°F (190°C).
7. Brush a baking dish with melted butter.
8. Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
9. Spread the shredded chicken evenly over the phyllo pastry.
10. Sprinkle the sliced almonds over the chicken.
11. Cover the chicken and almonds with the remaining phyllo pastry sheets, brushing each sheet with melted butter.
12. Fold the excess phyllo pastry over the top to seal the pastilla.
13. Bake in the preheated oven for about 30 minutes, or until the pastilla is golden brown and crispy.
14. In a small bowl, mix together the powdered sugar and cinnamon powder.
15. Remove the pastilla from the oven and sprinkle the powdered sugar mixture over the top.
16. Serve the chicken pastilla warm and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 450
• Fat: 25g
• Carbs: 35g
• Protein: 20g
• Sodium: 800mg
• Sugar: 10g