Moroccan Chicken Pastilla

Name: Moroccan Chicken Pastilla
Ingredients: 400 grams or two large Onion; 120 grams or three thumb-sized pieces (or 1 tablespoon dried ginger) Ginger; two large cloves, crushed or chopped Garlic; amount needed for the recipe Boneless, skinless chicken thighs; as needed Clarified butter or cooking oil; 1 tablespoon Olive oil; 6 grams or 1 teaspoon Salt; a touch Chicken stock; 1 teaspoon (optional) Ras el hanout; half a teaspoon Cinnamon powder; 40 grams or 3 tablespoons, chopped as fine as possible Preserved lemons; 8 grams or 2 teaspoons Powdered or regular sugar; store-bought sheets (approx. four layers needed) Filo pastry; as needed for brushing Melted butter or olive oil

14 ingredients · from Pants Down Aprons On

Ingredients

400 grams or two large Onion
120 grams or three thumb-sized pieces (or 1 tablespoon dried ginger) Ginger
two large cloves, crushed or chopped Garlic
amount needed for the recipe Boneless, skinless chicken thighs
as needed Clarified butter or cooking oil
1 tablespoon Olive oil
6 grams or 1 teaspoon Salt
a touch Chicken stock
1 teaspoon (optional) Ras el hanout
half a teaspoon Cinnamon powder
40 grams or 3 tablespoons, chopped as fine as possible Preserved lemons
8 grams or 2 teaspoons Powdered or regular sugar
store-bought sheets (approx. four layers needed) Filo pastry
as needed for brushing Melted butter or olive oil

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Method

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Watch the original: “Moroccan Chicken Pastilla” by Pants Down Aprons On. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.