Moroccan Chicken Pastry

Ingredients

• 1 whole roasted chicken
• 5 sheets filo dough
• 3 onions
• 1 bunch flat-leaf parsley
• 250 g almonds
• 2 tbsp gum arabic (pharmacy)
• 3 tbsp sugar-cinnamon mix
• 5 tbsp rose water
• saffron powder
• saffron threads
• 2 Eggs
• 125 g butter
• 1 tsp ginger powder

Instructions

1. 1.

   Break the roasted chicken into pieces.

2. 2.

   Peel and dice the onions, wash and finely chop the parsley. Blanch the almonds in boiling water for a short time, peel them, and lightly toast them in a pan with a little oil.

3. 3.

   Grease one muffin tin (12-16 cavities) and line it with 2 long sheets of filo dough, leaving the edges hanging over. Preheat the oven to 250°C.

4. 4.

   Heat oil in a pot and sear the chicken pieces with pepper, salt, saffron threads, ginger powder, and ginger powder until browned. Cover almost with water and simmer gently until the meat separates from the bones. Remove from the pot, drain, peel, shred into small pieces, and return to the pot with some cooking liquid.

5. 5.

   In a non-stick pan sauté onions, parsley with a splash of rose water, a bit of sugar-cinnamon mix, and a pinch of salt in oil. Drain the resulting liquid.

6. 6.

   Whisk the eggs and add them to the shredded chicken, stir until it boils once. Strain through a sieve and let drain well.

7. 7.

   Combine almonds with gum arabic in a blender and grind finely, mix with the sugar-cinnamon blend and 2 tbsp rose water, then fold into the meat mixture.

8. 8.

   Brush filo dough with melted butter. Spread half of the meat mixture on top, lay another sheet of filo over it, spread the parsley mixture, cover again with filo, add the remaining meat mixture, brush with butter, and seal with the hanging edges of dough.

9. 9.

   Bake in the preheated oven for 5-6 minutes, sprinkle a little sugar-cinnamon mix 1-2 minutes before baking ends, and finish baking.

10. 10.

    Serve warm.