We found this recipe here, because we had a lot of leftover phyllo dough and some fruit that needed to be used up. We didn’t have all the ingredients and so modified it heavily to get to the recipe you see below. We think it worked out quite well and was much simpler and faster than the original recipe .
Ingredients:
1/2 pineapple
1 mango
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/2 cup water
phyllo sheets (we just used leftover scraps)
1 stick butter
This is a versatile Moroccan dish that can be used as an appetizer, main dish or dessert! The chicken gets layered between phyllo dough, a cinnamon-sugar almond mixture and a healthy dose of butter!
Filling:
2 tablespoons oil (we used olive oil)
1 onion
3-6 chicken breasts (or thighs, at your discretion)
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
11/2 teaspoons ground cinnamon
8 threads Spanish saffron
1 cup water
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup powdered sugar
Almond Mixture:
1/2 cup whole almonds (blanched, if you have them)
1/2 cup powdered sugar
1 teaspoon cinnamon
12 sheets phyllo dough (at least- more if you want to make multiple b’stilas)
1 stick butter
ground cinnamon and powdered sugar for garnish
