Moroccan Chicken Pastilla

1 tbs olive oil
4 boneless, skinless chicken thighs, sliced
25g (1oz) raisins
50g (2oz) prunes, diced
4 tsp orange flower water
100g (4oz) pomegranate seeds
2 tbs Schwartz COOK ART Moroccan Richly Roasted Spice Blend
2 large sheets filo pastry, defrosted if frozen
50g (2oz) butter, melted
Schwartz Sea Salt and Black Pepper to season

STEP 1

Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6.



STEP 2

Heat the oil and gently fry the chicken, turning occasionally, until the meat is sealed and browned.



STEP 3

Mix the dried fruit together, stir in the orange flower water, pomegranate seeds and COOK ART Spice Blend.



STEP 4

Cut each pastry sheet in half, leaving you with 4 squares. Brush each square lightly with melted butter.



STEP 5

Divide the chicken between the pastry and top with the fruit mixture. Fold the edges of the pastry in, over the top of the fruit and crumple to seal the parcel. Brush with the remaining butter.



STEP 6

Transfer to a lightly oiled baking sheet and bake in the top of the oven for 15-20 minutes, until golden brown and crispy.



STEP 7

Serve garnished with chopped walnuts and pistachios.



Cook's Notes

This recipe is great for preparing ahead, simply transfer the pastillas to a lightly oiled baking tray and refrigerate for up to 24 hours, until ready to cook.