Simple Chicken Pastilla (Moroccan Pie)

Ingredients:

• 1 onion
• Ginger 30 g
• Cinnamon 3 g
• Sugar 1 teaspoon
• Cooked chicken thighs 300 g
• 2 egg
• Sliced almonds 30 g
• 6 phyllo sheets
• Melted butter
• Icing sugar for decoration
• Salt
• Pepper
• Olive oil

Cooking Instructions

1. First chop onions, ginger and fry them in hot olive oil. Add cinnamon and a teaspoon of sugar. Season with salt and pepper.
2. Chop cooked chicken thighs and add to the mix.
3. Add some chicken stock and then simmer.
4. Add 2 beaten eggs into the pan to thicken the sauce.
5. Add sliced almonds and cook for more 3 minutes. Then, set aside to cool.
6. Now, build the pastille. Take phyllo sheets and brush each sheet. Lay 4 sheets into greased baking tin.
7. Spoon in half of the chicken filling. Add more buttered phyllo sheets and simply pile the rest of the delicious chicken. Cover with a couple of sheets of phyllo pastry and fold over all the drape sides, brush with more butter.
8. Bake in the hot oven for 10-15 minutes at 200C until the top is crispy and golden brown.
9. Turn the pie over and return to the oven for another 10 minutes. Finish with a touch of icing sugar and cinnamon. Cook this recipe with a photo!

See: Other Chicken Recipes by Gordon Ramsay