Name: Moroccan-Style Chicken Pastries
Yield: serves 6 to 8
Cuisine: Morocco
Ingredients: 150 g/5 oz butter, melted; fresh mint leaves; 150 g/5 oz chopped dried fruit, such as apricots, prunes, peaches or pears, or a mixture; 1 teaspoon powdered cinnamon; 750 g/1½ lb roasted, steamed or poached chicken, off the bone and finely chopped; 100 g/4 oz lightly toasted flaked almonds; 6 eggs; toasted almonds; rose petals; 1 teaspoon coriander seeds, crushed; 1 teaspoon cumin, crushed; 1 teaspoon cardamom, crushed; 50 g/2 oz pickled lemons, chopped (optional); 150 ml/5 fl oz strong chicken stock; 75–100 g/3–4 oz rose petal sugar; 1 tablespoon rosewater; 18 sheets of filo pastry or feuille de brik

Preparation info

serves
6 to 8

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

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

Ingredients

750 g/1½ lb roasted, steamed or poached chicken, off the bone and finely chopped
6 eggs</

Method

Beat the eggs with the stock and rosewater 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 pastry, brushing each sheet with melted butter. To make one parcel, take three squares, laying one on top of

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Moroccan-Style Chicken Pastries

Ingredients

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