Menu
Chicken & almond pastillas

Chicken & almond pastillas

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 40 mins Cook: 1 hr, 10 mins Plus cooling

Easy

Makes 6
Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories359
  • fat20g
  • saturates6g
  • carbs21g
  • sugars9g
  • fibre3g
  • protein23g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g butter, melted, plus 1 tbsp for the pan

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 red onion, finely chopped
  • thumb-sized piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic clove, crushed
  • 1 tbsp cinnamon, plus ½ tsp for dusting

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 10 cardamom pod, seeds removed
  • 1 tsp turmeric
  • 6 boneless chicken thigh, skin removed
  • 1 tbsp plain flour
  • 500ml chicken stock
  • 1 tbsp clear honey
  • 100g ground almond
  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 85g dried apricot, chopped
  • 50g toasted flaked almond
  • small handful parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 sheets feuille de brick or filo pastry
  • 1 large egg, beaten
  • icing sugar, for dusting (optional)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.

  2. Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley – the mixture should be quite thick. Leave to cool.

  3. Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you’re not working with under a damp tea towel, so it doesn’t dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.

  4. For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

Leopoldoni's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is delicious! I have only made it once before, simply due to it being a bit time consuming, but I am preparing it now to serve with some salad for dinner tomorrow. I woudn't say that the taste of the cinnamon is too overpowering but I suppose this recipe isn't for you if you don't really like cinnamon!

Leopoldoni's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is amazing! I've only made it once before, simply because it is quite time consuming but I am preparing it now to serve with salad for dinner tomorrow. I certainly wouldn't say the taste of cinnamon is too overpowering, although it is prominent so consider adding less if you are not much of a fan. So delicious!

foodsmiles's picture

I was looking forward to eating these after looking at the recipe ingerdients. I used free range chicken thighs and organic chicken stock. On tasting the mixture as it cooled I found the taste of cinnamon really too much. 1 tablespoon is probably too much. It left a rather nasty after taste in the mouths of my family who tested it for me. I did not complete the dish and we had something else for dinner instead. Very disappointing.

Carol-Willis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are really delicious! And they freeze well. The only trouble I had was folding up the parcels - just couldn't get my head round the origami haha!! I had some sour cream hanging around so mixed with some Harissa to make a kinda dipping sauce which went really well and I served with cous cous. Yum!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.