Moroccan chicken pastilla
Brown chopped onion, grated ginger, cinnamon, and sugar in hot oil.
Season with salt and pepper.
Add cooked, chopped chicken thighs.
Pour in chicken stock.
Stir in 2 beaten eggs. Cook for 15 minutes.
Add sliced almonds. Let cool.
In round cake pan, brush 4 sheets of filo dough with butter and place in bottom of pan.
Add 1/2 the chicken mixture. Add 4 more sheets, then add rest of chicken mixture.
Top with 2 sheets of filo dough and fold in edges. Brush top with melted butter.
Bake in oven at 425 degrees for 15 minutes.
Remove from oven, turn over and brown bottom for 10 more minutes in oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 435 | ||
Calories from Fat: 299 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 242.7mg | 75 % | |
Sodium 825.8mg | 28 % | |
Potassium 317.5mg | 8 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9.4g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 435
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