Dilmah Seven Star Tea


Food : Main Courses



Chicken Filling
  • 500g chicken thighs
  • 100g onion
  • 30g Ras el Hanout
  • 75g almonds
  • 30g coriander
Chicken Pastilla
  • 1 pack filo pastry
  • 100g butter melted
  • 15 pieces metal ring (3cm diameter)
  • Powdered sugar

MethodChicken Filling

  • Cut the onions to brunoise then sweat them in a frying pan.
  • Cut the chicken into 2cm pieces and then add this and the Ras el Hanout to the pan with onions.
  • Bake this to a nice golden brown until the chicken is cooked.
  • Roast the almonds in an oven at 160C for approximately 15 minutes until golden brown.
  • Let this cool down, then chop it into smaller chunks. Pick the coriander leaves and chop finely. Put the fresh coriander and almond into the chicken mixture.
Chicken Pastilla
  • Cut the filo pastry into squares of 12cm.
  • Grease the rings with the butter.
  • Then add a layer of filo pastry. Brush the filo pastry with butter and put another layer on top.
  • Put the chicken filling in the middle and fold the edges of the filo pastry on top of the filling. Brush it with the butter.
  • Bake at 160C for approximately 20 minutes until golden brown.
  • Serve the pastilla at a warm temperature, and dust some powdered sugar on top.

Created by : Vera Kuiper Willems