500g raw chicken filet
3 tbsp olive oil
1 clove of garlic, crushed
a small handful of parsley
6 twigs of coriander
1 cinnamon stick
1 tbsp ginger
200g almond meal
3 tbsp caster sugar
1 tbsp cinnamon
8 sheets of filo pastry
salt & pepper to taste
icing sugar & cinnamon for decoration
Cut the chicken filet into equally sized chunks. Heat 2 tbsp olive oil into a frying pan and fry the chicken shortly until golden brown on the outside, but not necessarily fully cooked. Remove the chicken from the pan.
Chop onion, parsley and coriander. Add the onions and garlic to the frying pan and braise shortly, then add parsley, coriander, cinnamon stick, ginger, salt and pepper. Next, pour in 1,5 dl water and add the chicken. Put the lid on the pan and let it simmer for one hour. Stir every now and then to prevent the bottom from sticking to the pan.
Turn off the heat. In a jug, whisk the eggs and pour into the herby chicken mixture. Keep stirring while you’re doing this.
Melt 130g butter into a saucepan, add the almond meal and fry this shortly. Next, add sugar and cinnamon.
Preheat the oven to 200°C/400°F and grease a springform (22cm / 9 inch) with butter or oil. Melt 100g of butter in the microwave and brush 1 sheet of filo pastry slightly with the melted butter. Lay the pastry on the bottom, then brush another sheet with butter and repeat this step for the remaining 4 sheets. Keep the final sheet apart to cover the pastilla.
Fill the pastilla with the chicken mixture and sprinkle the almond mixture on top. Brush another sheet of filo pastry with butter and cover the pastilla. Make sure to seal the edges.
Bake for about 25 to 30 minutes in the preheated oven, or until the pastilla has turned golden brown and crispy. Dust with some icing sugar and cinnamon.