Baked B'stilla

Baked B'stilla is a delightful Moroccan dish that combines spiced chicken with nuts and herbs, encased in crispy phyllo pastry. This high-protein version is both satisfying and packed with flavor, making it a perfect meal for any occasion.

Ingredients

• Chicken breast - 200 grams, shredded
• Phyllo pastry - 4 sheets
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Almonds - 50 grams, chopped
• Cinnamon - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Egg - 1 large, beaten
• Olive oil - 2 tablespoons
• Butter - 1 tablespoon, melted
• Water - 1/4 cup

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic, shredded chicken, cinnamon, turmeric, cumin, paprika, salt, and black pepper. Cook for about 5-7 minutes until the chicken is heated through and the spices are aromatic.
4. Stir in the chopped almonds and parsley. Remove from heat and set aside to cool slightly.
5. Lay one sheet of phyllo pastry on a clean surface and brush with melted butter. Place another sheet on top and brush again. Repeat with two more sheets.
6. Spoon half of the chicken mixture onto the center of the layered phyllo. Fold in the sides and then roll up tightly to form a log. Place seam-side down on a baking sheet.
7. Brush the top with the beaten egg and sprinkle with a little salt and pepper.
8. Bake for 25-30 minutes, or until golden and crispy. Allow to cool for a few minutes before slicing.

Nutrition

• Calories: 450
• Protein: 38 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains healthy fats from almonds and olive oil, beneficial for heart health.

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