Moroccan chicken filling for a wrapper
From robertg 16 years ago
- 20 minutes to make
- Serves 1
based on the traditional b'steeya, a moroccan pie.
Ingredients
- 1/2 pound ground chicken shopping list
- 2 TBS. minced onions shopping list
- small amount of evoo shopping list
- 1/2 tsp. salt shopping list
- 1/2 tsp. fresh ground pepper shopping list
- 1/2 tsp. grated ginger shopping list
- 1/2 tsp. cinnamon shopping list
- 2 TBS. chopped fresh parsley, or 2 tsp. dried and crushed shopping list
- 2 TBS. slivered almonds shopping list
How to make it
- in a large skillet over medium heat, satue chicken and onion until onion is soft, about 8 minutes. Use a small amount of evoo if desired.
- remove from heat and drain well.cool slightly.
- add remaining ingredients and mix well.
- fill pockets(size is your choise) and bake in a preheated oven ot 375*F. for 15-20 minutes.
- dust baked pockets with confectioners' sugar
The Rating
Reviewed by 4 people-
This is great for work. Thanks, Robertg.
elle55
in Pittsburg loved it
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Robert... this is great!! Thanks...
berry
in Myrtle Beach loved it
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Very nice and full of flavor! Saved it!
elgab89
in Toronto loved it
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