[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Photo of Chicken b'stilla parcels with yoghurt by WW

Chicken b'stilla parcels with yoghurt

Total Time
1 hr 5 min
30 min
35 min
A delicious Moroccan spiced chicken starter that will leave your guests wanting more! The crunchy filo pastry and refreshing coriander yoghurt is a summer delight!


Skinless chicken breast

405 g, (buy 450g), fat trimmed, chopped

Brown onion

1 medium, finely chopped


1 clove(s), crushed

Moroccan seasoning

2 tsp, (ras el hanout)

Chicken stock

½ cup(s), (125ml)


2 tsp

Boiled egg(s)

2 medium, chopped

Flaked almonds

2 tbs, toasted

Fresh coriander

¼ cup(s), finely chopped

Filo pastry

6 sheet(s)

Ground cinnamon

½ tsp

Plain or natural yoghurt, low-fat, no added sugar

½ cup(s), (120g)

Lemon juice

1 tbs

Oil spray

14 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, combine yoghurt, juice and remaining coriander in a bowl. Serve parcels with coriander yoghurt.


SERVING SUGGESTION: Baby spinach leaves. TIP: To toast almonds, preheat oven to 200°C or 180°C fan-forced. Spread nuts on a baking tray and bake for 2–3 minutes or until golden.