Recipe for Chicken Pastilla 
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Yield:
2 servings
Ingredients:
Amount Ingredient
50 gm Flaked almonds, (2oz)
2 x Roasted, cooked chicken breasts, skin removed and chopped into small chunks
Finely grated rind of 1 lemon
2 tbl Finely chopped parsley
2 tbl Fresh double cream
Salt and freshly ground black pepper
50 gm Butter, melted (2oz)
8 sht filo pastry
Instructions:
Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the flaked almonds on a baking tray and place in the preheated oven for 2-3 minutes until golden.

Mix the chicken, lemon, parsley, almonds and cream together and season to taste.

To assemble the parcels unroll the filo pastry, brush each sheet with melted butter and sprinkle with cinnamon, repeat so there are four sheets for each parcel.

Cut the filo pastry into two 12cm (5 inch) squares, discarding the excess. Divide the chicken mix in two and place in the centre of each square, gather up to form a money bag shaped parcel. Brush the parcel with melted butter.

Place the parcels onto a greased baking tray and place in the preheated oven for 20 minutes until they are golden brown. Serve hot with a green salad and harissa (a spicy Morrocan condiment).

NOTES : A filo pastry parcel flavoured with lemon, parsley and cinnamon.

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