Chicken B'stilla

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs onion
• 300g free-range chicken thigh fillets
• 20g slivered almonds
• 20g sunflower seeds
• 10g Moroccan seasoning
• 375g filo pastry
• 50g mixed salad leaves
• 23ml extra virgin olive oil
• 15ml plain flour
• 180ml (¾ cup) boiling water
• 1pcs olive oil spray (optional)
• 5ml red or white wine vinegar
• 1ml icing sugar (optional)

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Finely chop the carrot. Coarsely chop the onion. Cut the chicken into 2cm chunks. Put the almonds and sunflower seeds, separately, on 2 oven trays. Bake for 4 mins or until golden. Remove the almonds and seeds from the trays. Return 1 tray to the lower oven shelf to heat.
2. Step 2 — Start chicken filling
   While the nuts are toasting, heat 1 tbs extra virgin olive oil in a medium deep frypan over medium-high heat. Cook the carrot, onion and Moroccan seasoning, stirring regularly, for 5 mins or until the onion is softened. Add the chicken and 1 tbs flour and cook, stirring, for 1 min.
3. Step 3 — Simmer chicken filling
   Gradually stir 180ml (¾ cup) boiling water into the chicken mixture and bring to a simmer. Reduce the heat to medium and cook, stirring regularly, for 8-10 mins until the chicken is cooked through and the sauce is slightly reduced. Remove from the heat. Taste, then season with salt and pepper.
4. Step 4 — Layer filo sheets
   Spray or brush a 1L (4 cup) shallow baking dish with olive oil. Lay 1 filo sheet on the bench (cover remaining filo with a damp tea towel to prevent it drying out). Spray or lightly brush filo with olive oil. Top with another filo sheet at an angle and spray with olive oil. Repeat with another 6 filo sheets. Transfer filo stack to the dish, leaving the excess overhanging.
5. Step 5 — Assemble and bake pie
   Spoon the chicken filling into the filo-lined dish, then fold in the edges to partially cover the filling. Loosely scrunch 2 filo sheets* and put over the filling to cover. Spray generously with olive oil. Put the pie on the preheated oven tray and bake on the lower shelf for 15-20 mins until golden.
6. Step 6 — Toss salad and serve
   Meanwhile, put 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk until combined. Add the salad leaves and sunflower seeds and toss to coat. Sift ¼ tsp icing sugar (see cooking tip) over the pie and scatter with the almonds. Serve the pie and salad at the table.

Allergens

Gluten, Wheat, Sulphites, Almond