Name: Spiced Chicken & Apricot Pastilla Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 4 chicken breasts; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground ginger; 1/2 tsp paprika; Salt and pepper to taste; 1 tbsp olive oil; 1 onion, diced; 2 cloves of garlic, minced; 1 cup dried apricots, chopped; 1/4 cup honey; Juice of 1 lemon; 8 sheets of phyllo pastry; Butter, melted (for brushing)

How To Make Spiced Chicken & Apricot Pastilla

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

4 chicken breasts
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp paprika
Salt and pepper to taste
1 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 cup dried apricots, chopped
1/4 cup honey
Juice of 1 lemon
8 sheets of phyllo pastry
Butter, melted (for brushing)

Instructions

Preheat the oven to 375°F (190°C).
In a small bowl, mix together the cinnamon, cumin, coriander, ginger, paprika, salt, and pepper.
Rub the spice mixture all over the chicken breasts.
Heat the olive oil in a frying pan over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side or until browned. Remove from the pan and set aside.
In the same pan, add the diced onion and minced garlic. Cook until softened and translucent.
Add the chopped apricots, honey, and lemon juice to the pan. Stir well to combine.
Return the chicken breasts to the pan and cook for another 2-3 minutes, until the chicken is cooked through.
Remove the chicken from the pan and shred it into bite-sized pieces.
Lay one sheet of phyllo pastry on a baking sheet and brush with melted butter. Repeat with 3 more sheets of phyllo, brushing each layer with butter.
Spread the chicken and apricot mixture evenly over the layered phyllo pastry.
Place another sheet of phyllo pastry on top of the chicken mixture and brush with butter. Repeat with the remaining 3 sheets of phyllo, brushing each layer with butter.
Fold the edges of the phyllo pastry inwards to enclose the filling, creating a rectangular parcel.
Brush the top of the pastry with melted butter.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let it rest for a few minutes before serving.
Slice into portions and serve hot.