Shallot and Chicken Pastilla
Indulge in the harmonious blend of sweet and savoury flavours that transport you to the vibrant culinary world of Morocco.
Enjoy this dish as a main course, accompanied by a fresh green salad or couscous.
Note: The chicken mixture can be prepared in advance and refrigerated for up to two days, making this recipe ideal for planning ahead.
Serves: 6
Preparation Time: 10 minutes
Cooking Time: 1 hour 25 minutes (plus 30 minutes resting time)
Ingredients
2 tbsp vegetable oil
8 round shallots, peeled and halved
2 garlic cloves, peeled and sliced
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
½ tsp fennel seeds
4 chicken legs
500ml chicken stock
1 tbsp clear honey
50g pistachios, chopped
1 lemon, zested and juiced
85g dried apricots
Small bunch of parsley, chopped
270g pack of filo pastry
75g butter, melted
Icing sugar, and cinnamon for dusting
Quick pickled shallots
What to do:
Heat 1 tbsp oil in a large casserole dish and cook the shallots and garlic for 8 mins until soft.
Add the spices and stir for about 30 seconds until aromatic, then add the chicken.
Pour in the chicken stock and season.
Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
Lift the chicken pieces onto a plate.
Pour off half of the cooking liquid (ensuring not to lose any shallots), then add the honey and pistachios to the remaining liquid and simmer until thick and reduced by half, then turn off the heat.
Meanwhile, finely shred the chicken with two forks, discarding the skin and bones.
Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
Heat the oven to 190°C/170°C fan/gas 5.
Line a large baking tray with baking paper.
Put 1 rectangular sheet of filo on a work surface, brush all over with melted butter, then top with another sheet of filo, brushing as before.
Add a third of the chicken mixture in a line along one long edge, then roll up into a cylinder, brushing the filo with butter as you roll.
Starting from one end, wind the filo into a coil and place on the baking sheet. Repeat twice more in the same way, coiling each filo cylinder around the previous one to make a larger spiral. Brush the finished pie all over with melted butter (or use olive oil if you’ve run out). Bake for 30-40 minutes or until golden brown and cooked through.
It’s best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve.
Lisa Lawrenson
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