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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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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 45.7mg||1 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 1.6g|
|Protein 0.3g||0 %|
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Calories per serving: 15
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