Moroccan Pastilla with Spiced Chicken and Almonds
Enjoy a traditional Moroccan pastilla with layers of crispy pastry, spiced chicken, and almonds, dusted with powdered sugar and cinnamon.
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Cooking tools:
- Pastry brush
- Baking dish
- Skillet
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
Ingredients
- 1 lb chicken thighs (boneless and skinless)
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- Salt
- pepper
- 1/2 cup chicken broth
- 1/2 cup fresh parsley (chopped)
- 1/2 cup fresh cilantro (chopped)
- 1 cup blanched almonds (toasted and chopped)
- 1/4 cup sugar
- 8 sheets phyllo pastry
- 1/2 cup butter (melted)
- Powdered sugar (for garnish)
- ground cinnamon (for garnish)
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