Chicken b'stilla parcels with yoghurt
Raw skinless chicken breast
405 g, (buy 450g), fat trimmed, chopped
1 medium, finely chopped
1 clove(s), crushed
2 tsp, (ras el hanout)
½ cup(s), (125ml)
2 medium, chopped
2 tbs, toasted
¼ cup(s), finely chopped
Low-fat natural yoghurt
½ cup(s), (120g)
14 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan forced. Line a baking tray with baking paper. Spray a frying pan with oil and heat over high heat. Cook chicken, turning, for 3–4 minutes or until browned. Transfer to a plate.
- Lightly spray same pan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and ras el hanout. Cook for 1 minute or until fragrant. Return chicken to pan with stock and honey and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until stock has evaporated. Set aside to cool. Stir in eggs, almonds and 2 tablespoons coriander.
- Lightly spray 1 filo sheet with oil. Fold pastry into thirds to form a long rectangle. Place one-sixth of the chicken mixture along 1 short edge of filo. Fold in ends and roll to enclose. Place parcel on prepared tray and lightly spray with oil. Repeat with remaining filo and chicken mixture to make 6 parcels. Sprinkle with cinnamon. Bake for 20 minutes.
- Meanwhile, combine yoghurt, juice and remaining coriander in a bowl. Serve parcels with coriander yoghurt.