Chicken and Almond Briouates (Pastilla Bites)
These crispy little briouates are a true invitation to travel: a subtle blend of tender chicken, almonds perfumed with cinnamon, all wrapped in a golden brick pastry. They evoke the lively evenings of Moroccan souks. Speaking of Moroccan cuisine, tagine and couscous are the stars, but never forget that spices like cumin, paprika, and cinnamon are the secret to every dish. And if you're looking for halal products online, choose specialty stores for oriental spices. Make these bites, and you'll understand why pastilla is so beloved.
Ingredients
- chicken300 g
- onion2 medium
- ground almonds100 g
- ground cinnamon1 teaspoon
- fresh parsley chopped3 tablespoons
- brick pastry sheets12
- melted butter50 g
- salt and pepperto taste
Instructions
- 1
Cook the chicken in a pot of salted water with one chopped onion; once cooked, shred the meat and reserve the broth.
- 2
In a pan, sauté the second chopped onion in a little butter, add the shredded chicken, cinnamon, parsley, salt and pepper, and 2 tablespoons of broth; let it reduce.
- 3
Stir in the ground almonds and mix well. Let cool.
- 4
Cut each brick sheet in half, place a spoonful of filling on each half, fold into a triangle, lightly buttering between folds.
- 5
Brown the briouates in a pan with a little hot butter, 2-3 minutes on each side, until crisp and golden.
- 6
Serve hot, sprinkled with a little cinnamon and powdered sugar if desired, as an appetizer or starter.
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