Moroccan-Style Chicken Parcels

Name: Moroccan-Style Chicken Parcels
Cuisine: Morocco
Ingredients: 2 teaspoons each cardamom, cumin and coriander seeds, crushed toasted almonds, black olives, fresh mint leaves – for garnish; 100 g (4 oz) flaked almonds, fried gently in butter; 100 g (4 oz) flaked almonds, fried gently in butter; 75-1OO g (3-4 oz) golden granulated sugar; 18 sheets of filo pastry, about 15 cm. (6 inches) square; 150 g (5 oz) chopped dried fruit, such as apricots, prunes, peaches or pears, or a mixture; 150 g (5 oz) chopped dried fruit, such as apricots, prunes, peaches or pears, or a mixture; 150 g (5 oz) chopped dried fruit, such as apricots, prunes, peaches or pears, or a mixture; 1 teaspoon powdered cinnamon; 2 teaspoons each cardamom, cumin and coriander seeds, crushed toasted almonds, black olives, fresh mint leaves – for garnish; 50 g (2 oz) pickled lemons, chopped – optional; 150 g (5 oz) chopped dried fruit, such as apricots, prunes, peaches or pears, or a mixture; 150 g (5 oz) chopped dried fruit, such as apricots, prunes, peaches or pears, or a mixture; 2 teaspoons each cardamom, cumin and coriander seeds, crushed toasted almonds, black olives, fresh mint leaves – for garnish; 2 teaspoons each cardamom, cumin and coriander seeds, crushed toasted almonds, black olives, fresh mint leaves – for garnish; 2 teaspoons each cardamom, cumin and coriander seeds, crushed toasted almonds, black olives, fresh mint leaves – for garnish; 2 teaspoons each cardamom, cumin and coriander seeds, crushed toasted almonds, black olives, fresh mint leaves – for garnish; 750 g (1½ lbs) cooked free-range or organic chicken, off the bone, diced very small or shredded; 6 free-range eggs; 200 mls (7 oz) strong chicken stock; 150 g (5 oz) butter, melted

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Based on the famous pastilla, individual filo parcels are filled with a mixture of cooked chicken, eggs, dried fruit, sugar and spices in an intriguing and subtle combination. Miniature versions make excellent hors d’oeuvres.

Ingredients

750 g (1½ lbs) cooked free-range or organic chicken, off the bone, diced very small or shredded
6 free-range eggs

Africa
Morocco
Main course

Method

Beat the eggs with the stock, and cook gently in a non-stick frying pan, as if you were making scrambled eggs. When the mixture has thickened slightly, remove the pan from the heat, and let it cool. Stir in the chicken and add the rest of the ingredients.

Stack up the filo squares, brushing each of them with melted butter. To make one parcel, take three squares, laying one on top of the