Moroccan chicken pastilla
Get a taste of Morocco with this chicken pastilla. A perfect way to finish left over chicken.
1. Preheat the oven at 210°C (th. 7). Peel and chop the 2 shallots, toss them in olive oil in a pan. Wash and chop the 30 g of spinach and mushrooms. Add in the pan with the shallots. Wash 100 g of pumpkin, cut into cubes and saute them separately. Gather the ingredients. Add salt and pepper.
2. Peel the 300 g of potatoes, cut into fine strips and fry them in a pan. Line some of them up in a circle about 10cm in diameter, and pour in the vegetable filling.
3. In a pan, toss 160 g of chopped chicken with salt and pepper, the add the vegetables. Close the filling with the remaining potato strips. Bake pastilla for 10 minutes.
Photo credit: Bernard Galeron
