Chicken Pastilla

Prep. 30 mins

Cooking 20 mins

Serving 4

Middle Eastern

INGREDIENTS Measurements

4 tablespoons olive oil 

1 cup onion, chopped  

1 chicken, boiled and pulled  

1 tablespoon mix spices* 

salt and pepper

2 cups sugar 

1/2 cup water

1/4 cup fresh coriander , chopped

1/4 cup fresh parsley . chopped

4 eggs, beaten 

1 cup peeled toasted almond, crushed 

1 cup powdered sugar 

1 tablespoon cinnamon powder

phyllo dough sheets (spring rolls can be used) 

Butter and beaten egg to brush

Heat oil in a pan over medium heat, add onion and stir till translucent.
Add chicken pieces, spices, season with salt and pepper.
Add sugar and water, simmer over low heat for about 5 minutes or until sauce thickened.
Add coriander and parsley.
Remove from heat, transfer to a bowl and let cool.
Add beaten eggs, almonds, half the sugar and cinnamon, mix well.
Preheat oven to 180 degrees Celsius.
Prepare round dish, around 12 cm in diameter.
Put two phyllo sheets in the prepared dish allowing it to come out of the dish.
Spread suitable amount of filling on the phyllo sheets, cover with other 2 phyllo.
Brush pastille with the beaten eggs and butter, and close from the sides.
Grease a pan with oil, and flip the pastille on the pan and brush with melted butter.
Bake for about 15 minutes or until golden brown.
Sprinkle sugar powder and cinnamon as garnish before serving, Serve hot