Recipe facts:Cuisine: Moroccan
Meal Type: Main dish
Takes: 20 mins to prepare and 40 mins to cook
Serves: 4
Ingredients 8 sheets filo pastry, kept under a damp cloth
25g butter, melted
50ml olive oil
2 large skinless chicken breasts, finely diced
½tsp ground cinnamon
½tsp ground cumin
½tsp ground coriander
1 large onion, finely chopped
1 large carrot, peeled and finely diced
1 small red chilli, de-seeded and finely chopped
small handful of small broccoli florets
2tbsp parsley, finely chopped
1 red chilli pepper, finely sliced
sprigs of coriander leaves, to garnish
salt
pepper
DirectionsPre-heat the oven to 200°C.
Heat the olive oil in a large frying pan over a medium heat and sweat
the onion, chilli and carrot for 6-7 minutes, stirring occasionally. Add
the chicken, broccoli and spices to the pan and continue to cook for
5-6 minutes, stirring occasionally.
Meanwhile, brush half of the filo pastry sheets with some of the melted
butter. Arrange the non-brushed sheets on top and carefully sandwich
together to secure them. Remove the filling from the heat and stir in
the parsley. Place the chicken and vegetable filling in the centre of
the pastry.
Bring the sides of the pastry over and around the filling to secure into
pasty shapes, using any extra melted butter to help secure. Arrange on a
lined baking tray and bake for 20-25 minutes until the pastry is
golden, crispy and cooked. Remove and arrange on serving plates. Garnish
each with some of the sliced chilli pepper and a sprig of coriander
leaves.
sms
