Recipe

Moroccan Chicken Roasted Vegetable And Cous Cous Pastilla Recipe

	Michael / All my dishes 2 years, 9 months ago A surprisingly easy recipe to chuck together when you don't really want to concentrate :). It's got some authentic Moroccan flavours and colours, and when served, usually does get a little 'wow' because no-one expects what's in it! Prep:60m Cook:20m Servings:4	Michael
	moroccan chicken spicy

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Ingredients

4 Chicken Breasts

3 Cloves Garlic (1 finely sliced)

1 Red Chilli (finely sliced - use the seeds if you like it hotter)

1cm wedge Ginger (finely sliced)

Turmeric

Paprika

Cinnamon

Honey (Runny)

1/2 Lemon, Juiced

2 Courgettes

2 Red Onions

2 Red Peppers

Pack of Couscous

Tomato Paste (or sauce)

Mini-Pack of Raisins

Filo (Phyllo) Pastry + Melted Butter

Handful of Pine Nuts

Salt&Pepper

Salad Leaves (e.g. Cos) and slices of Almond nuts

Directions

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).

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