Total time · 70 min

Moroccan Chicken and Almond Pastilla

Name: Moroccan Chicken and Almond Pastilla
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Ingredients: 700 g Chicken thighs; 10 sheets Phyllo pastry; 2 pieces Onions; 100 g Almonds; 3 pieces Eggs; 1 cup Chicken broth; 5 g Ground cinnamon; 20 g Parsley; 75 g Butter

Crisp phyllo encloses spiced chicken, sauce-bound eggs, and toasted almonds.

Prep: 35 min
Cook: 35 min
Servings: 4

Indicative estimates

Energy per serving: ~440 kcal per serving partial estimate
Ingredient value: ~$16.63 partial estimate; 7 of 9 ingredients estimated

Ingredients

700 g Chicken thighs
10 sheets Phyllo pastry
2 pieces Onions
100 g Almonds
3 pieces Eggs
1 cup Chicken broth
5 g Ground cinnamon
20 g Parsley
75 g Butter

Directions

20 min
Braise chicken with onions, broth, cinnamon, and parsley until it reaches an internal temperature of 165 °F (74 °C) and is tender; remove meat and reduce the juices.
20 min
Shred chicken; scramble eggs in the reduced juices and chop toasted almonds with a pinch of cinnamon.
30 min
Layer buttered phyllo with chicken, egg, and almonds, fold into a pie, and bake at 375 °F (190 °C) until golden.