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Home Pancakes With Squash

Moroccan Chicken Roasted Vegetable and Cous Cous Pastilla Recipe

Ingredients

How to make it

  • Preparation is the key. It can all happen at the same time, and then you just tie it all together.
  • VEGETABLES
  • Pre-heat a baking tin, well oiled, in an oven at around 200 degrees C.
  • Take the Peppers, Courgettes and Onions and very roughly slice them.
  • Put them in t backing tin along with two of the unskinned garlic cloves, and toss in the hot oil.
  • Roast for around 30 mins, or until cooked.
  • Remove, and leave on the side, separating the Garlic.
  • 'Skin' the garlic and crush.
  • CHICKEN
  • Slice the chicken breasts and marinade with the garlic, ginger, chilli, Turmeric, Paprika, Honey, Lemon juice and a good slug of oil. Needs at least a 1/2 hour, but you could leave over-night.
  • Heat a pan over a medium heat, and add the entire marinade (with chicken). Leave until cooked, and stir occasionally.
  • Remove, and leave on the side.
  • COUSCOUS
  • Make following instructions, but include the Tomato Paste and the crushed roasted garlic.
  • THE DISH.
  • Preheat an over to 200 degress C.
  • In an oven-ready oiled metal container/pan, place a layer of filo pastry in the bottom.
  • Add the chicken to make a fairly smooth layer 1-2 cm thick, then cover with another layer of filo pastry.
  • Use melted butter to stick the layers, leaving the excess filo pastry hanging over the edge of the pan.
  • Repeat 18&19 for the next layer with the roasted vegetables.
  • Repeat 18&19 for the next layer with the Couscous.
  • If you have anything left over, add more layers.
  • When finished, fold all the filo pastry hanging over the edges back towards the centre of the pan. Paint well with the melted butter.
  • Oil/Butter a baking tray, and tip the Pastilla from the pan onto the tray. Cook in the oven for 20 mins or so until the pastry is crisp.
  • Remove from oven, dust with Cinamon, and serve immediately. Serve with a Cos and Almond salad (with a little oil, lemon, onion slice and pine nut dressing).

Reviews & Comments 1

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  • debra47 17 years ago
    Recipe really sounds delicious.
    Was this review helpful? Yes Flag

The Cook

michael Harpenden, GB

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