Discover authentic Moroccan flavours with these chicken pastilla triangles, an iconic Moroccan recipe featuring tender and fragrant spiced chicken wrapped in crisp baked pastry. As traditional pies, these triangles make for the perfect snack when you’re feeling peckish. You may also serve them during meals to make your dinner spread more exciting!
- 1 pinch saffron threads
- 1 tbsp hot water
- 2 tbsps olive oil
- 2 medium red onions (340 g), chopped finely
- 2 cloves garlic, crushed
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ¾ tsp ground cinnamon
- 500 g minced free-range chicken
- 1 cup (160 g) roasted whole blanched almonds, chopped coarsely
- 1 cup coarsely chopped fresh coriander (cilantro)
- 1 cup coarsely chopped fresh flat-leaf parsley
- 8 sheets filo pastry
- ½ cup (125 ml) olive oil, extra
Combine saffron and the water in a small bowl; set aside.
Heat oil in a large frying pan over medium-high heat; cook onion, garlic, turmeric, ginger and ½ tsp ground cinnamon for 5 mins or until onion softens. Add chicken; cook, stirring, for 5 mins or until chicken browns. Season with salt. Add saffron mixture; cook for 1 min or until water evaporates. Transfer to a large bowl. Stir in almonds, coriander and parsley; set aside to cool completely.
Brush one sheet of pastry with a little of the extra oil, cut in half lengthways, top with remaining strip. Place ½ cup chicken mixture in a corner of the pastry strip, leaving a 1 cm (½ inch) border. Fold opposite corner of pastry diagonally across filling to form a triangle; continue folding to end of pastry sheet, retaining triangular shape. Place on a lightly oiled oven tray, seam-side down; repeat with remaining pastry, oil and chicken filling.
Brush triangles with a little more oil; dust with remaining cinnamon. Bake for 50 mins or until browned lightly.
TIP Serve with yoghurt, lemon wedges and coriander leaves.