B'Stillas
16 ingredients
1 steps
Ingredients
- 3 TB unsalted butter
- 1 medium yellow onion, halved and sliced very thin into half moons
- 2 cloves garlic, slivered
- 1 TB ras el hanout (I have a recipe for that on this site too)
- 6 chicken breast halves
- 1 1/2 c. chicken broth/stock
- salt and pepper to taste
- 1/4 c. finely chopped parsley (I used flat leaf)
- 2 TB finely chopped cilantro
- Grated zest and juice of 1 large lemon
- 1 TB finely chopped toasted sliced almonds
- 8 dried figs, chopped
- 8 green olives, chopped OR 1 TB preserved lemon, finely chopped
- 1 pkg. filo, thawed
- 1/4# unsalted butter, melted and cooled
- powdered sugar and cinnamon for garnish
Directions
-
1["Melt 3 TB butter in large saute pan or pot. Add garlic and onion, saute over medium heat until fragrant and golden, about 5 minutes. Add ras el hanout, lower heat to medium low and cook until very fragrant, about 3 minutes. Add chicken and broth/stock, and cook for about 20 minutes over medium low heat, turning often. Remove chicken from pan and cool slightly. Shred chicken and return to pan. Add parsley, figs, cilantro, almonds and olives or preserved lemon. Check seasoning and adjust with salt and pepper. Let cool to room temperature. Preheat oven to 425 degrees. Lay two sheets of filo on a cutting board, short edge towards you. Brush with butter. Lay two more on top of that. Put about a 1/3 cup of chicken about 3\" from edge closest to you. Fold edge up
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