Chicken B'stilla Roll

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 500 g cooked chicken
• 1 hard-boiled egg, finely chopped
• 1 small egg, lightly beaten
• 2 tablespoons chopped italian parsley
• 2 tablespoons chopped cilantro
• 1 tablespoon preserved lemon rind, chopped (or grated lemon rind)
• 1 teaspoon ground ginger
• 1/4 teaspoon powdered saffron
• 1 tablespoon icing sugar, & extra to dust
• 1 teaspoon ground cinnamon, & extra to dust
• 1 tablespoon cornflour
• 2 tablespoons lemon juice
• 1 tablespoon chicken stock or 1 tablespoon water
• 8 sheets phyllo pastry (refrigerated is easier to use than frozen)
• 100 g unsalted butter, melted

Recipe

• 1 preheat oven to 180°c.
• 2 shred chicken meat & toss with both eggs, parsley, coriander, preserved or plain lemon, ginger, saffron, icing sugar & cinnamon.
• 3 season with sea salt & freshly ground black pepper.
• 4 combine cornflour, lemon juice, stock or water & toss with chicken mixture.
• 5 lay 1 sheet of filo on a work surface & brush with melted butter. lay another sheet on top & brush with the melted butter.
• 6 repeat with all remaining filo, saving a little butter.
• 7 arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end.
• 8 fold the ends over the filling then gently roll into a log shape.
• 9 place, join side down, on a baking tray lined with baking paper & brush with reserved melted butter.
• 10 bake for 30 mins or until golden.
• 11 dust with extra icing sugar & cinnamon, cut diagonally into slices with a serrated knife & serve hot.
• 12 this goes well with roast vegies with harissa, or with tabbouleh, smokey eggplant dip, hummous, pita bread etc.