Pastilla Moroccan Chicken Pie

A delicious Moroccan chicken pie made with nuts, spices, and buttery phyllo pastry. It's great for a special occasion or a cozy family meal.

Ingredients:

• 2 large chicken breasts, cooked and shredded
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• 1 onion, finely chopped
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• 2 cloves garlic, minced
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• 1/4 cup chopped fresh cilantro
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• 1/4 cup chopped fresh parsley
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• 1/4 teaspoon ground ginger
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• 1/4 teaspoon ground cinnamon
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• 1/4 teaspoon ground cumin
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• 1/4 teaspoon ground coriander
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• Salt and pepper to taste
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• 1/2 cup almonds, toasted and chopped
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• 6 sheets phyllo pastry
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• 1/2 cup melted butter
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• Powdered sugar for dusting
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Instructions:

Warm the oven up to 190C 375F

Add the onion and garlic to a large skillet and cook them until the onion is clear

Chicken shreds, parsley, ginger, cinnamon, cumin, coriander, salt, and pepper should all be added

Cook until everything is hot

Toasted almonds should be added

Take it off the heat and let it cool down a bit

Melt some butter and brush it on one sheet of phyllo pastry

Brush more butter on top of the first sheet

Do it again and again until you have three sheets stacked together

Spread half of the chicken mixture over the phyllo stack, making sure to leave some space around the edges

Fold the edges of the phyllo dough over the filling, and then start rolling it up tight from one end

Put the rolled-out dough on a baking sheet that has been lined with parchment paper, seam side down

To make a second roll, do the same thing with the rest of the phyllo sheets and the chicken mixture

Use melted butter to brush the tops of the rolls with

After the oven is hot, bake for 25 to 30 minutes, or until crisp and golden brown

Take it out of the oven and let it cool a bit before adding powdered sugar on top

Cut it up and serve it hot