Bstilla (spiced chicken and almond parcels)

Celebrate the festive season with these tasty chicken pastries.

Recipe «Bstilla (spiced chicken and almond parcels)» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 130g unsalted butter, 1 small onion, finely chopped, 1 chicken breast fillet, roughly chopped, 2 tsp ras el hanout spice* , 50ml white wine, 1/2 cup Massel chicken style liquid stock, 1 hard-boiled egg, peeled, chopped , 1 tbsp chopped coriander, 1 tbsp chopped parsley, 16 sheets filo pastry, 2 tbsp toasted almonds, chopped, 2 tbsp flaked almonds, Icing sugar, to dust.

Ingredients:

• 1 tbsp olive oil 
• 130g unsalted butter 
• 1 small onion, finely chopped 
• 1 chicken breast fillet, roughly chopped 
• 2 tsp ras el hanout spice* 
• 50ml white wine 
• 1/2 cup Massel chicken style liquid stock 
• 1 hard-boiled egg, peeled, chopped 
• 1 tbsp chopped coriander 
• 1 tbsp chopped parsley 
• 16 sheets filo pastry 
• 2 tbsp toasted almonds, chopped 
• 2 tbsp flaked almonds 
• Icing sugar, to dust 

Instructions

1. Heat the oil and 1/2 tablespoon of the butter in a frypan over medium heat, add onion and cook for 1 minute. Add chicken and spice and cook, stirring, for 1-2 minutes. Season with salt and pepper, and add wine and stock. Cook until all liquid is absorbed and chicken is cooked. Cool slightly. Place in a food processor with the egg and herbs, pulse for 1-2 seconds just to combine. Melt remaining butter. Repeat filo method as in briks recipe (left), except sprinkle chopped almonds between sheets. Brush tops with butter. Sprinkle with flaked almonds. Bake for 15 minutes or until golden. Dust with icing sugar.