Chicken Bstilla

These tasty chicken filled filo pastries make excellent party food.

The ingredient of Chicken Bstilla

• 1 tbsp olive oil
• 1 onion finely chopped
• 300g 2 small chicken breast fillets
• 2 garlic cloves crushed
• 1 2 tsp ground cinnamon
• 1 tsp grated ginger
• pinch of saffron
• 1 cup 250ml massel chicken style liquid stock
• 2 eggs lightly beaten
• 1 2 cup chopped almonds
• 1 4 cup sultanas
• 2 tbsp roughly chopped coriander
• 6 sheets filo pastry
• 125g unsalted butter melted
• icing sugar to dust

The Instruction of chicken bstilla

• preheat the oven to 180u00b0c grease a 24 hole mini muffin pan
• heat oil in a frypan over low heat add the onion and cook for 2 3 minutes until soft increase the heat to high add the chicken garlic cinnamon ginger saffron and stock and bring to the boil reduce the heat to medium cover and poach chicken for 15 minutes turning once or twice until cooked through
• remove chicken from the cooking liquid and set aside then boil liquid until it has reduced to 1 4 cup 125ml reduce the heat to low add the eggs and cook for 2 minutes stirring constantly remove from the heat shred the chicken and add to the sauce with the almonds sultanas and coriander then season and cool
• lay a sheet of filo on the workbench and brush with melted butter repeat with another sheet laying it on top repeat with a third sheet then cut pastry into 12 squares and use to line half the muffin holes leaving edges overhanging repeat with remaining sheets to line remaining muffin holes
• fill centre of each pastry lining with cooled chicken mixture fold in sides of pastry to enclose filling and brush tops with remaining butter bake for 20 25 minutes until golden cool slightly and serve warm dusted with icing sugar

Nutritions of Chicken Bstilla

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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