Light chicken pastilla in filo with almonds and cinnamon

Ingredients

For 1 serving

• Chicken breast130 g
• Phyllo dough3
• Onion80 g
• Eggs1
• Almonds12 g
• Cinnamon1 teaspoon
• Ground ginger1 pinch
• Saffron0.1 g
• Cilantro8 g
• Extra virgin olive oil8 g
• Orange1
• Saltto taste

Contains: gluten, nuts, eggs,

In season: December – March

Method

1. Peel and chop the onion. Put it in a small pan with the chicken, ginger, half the cinnamon, the saffron, a pinch of salt and just under a glass of water; cover and cook over low heat for 20 minutes, until the chicken is tender. Lift it out and shred it.
2. Meanwhile heat a conventional oven to 190 °C and toast the almonds in a dry small pan for 2–3 minutes, until golden; roughly chop them. Chop the coriander.
3. Reduce the cooking liquid over high heat for 3–4 minutes, until little remains. Lower the heat, pour in the beaten egg and stir until it sets into soft curds; add the coriander and chicken.
4. Brush a sheet of filo with a little oil, lay it in a small tin with the edges overhanging and layer the other brushed sheets on top. Add the filling, scatter with the almonds and fold the edges over; brush with the remaining oil.
5. Bake for 20 minutes, until the filo is golden and crisp.
6. Meanwhile peel the orange with a knife, removing all the pith, and slice it. Dust the pastilla with the remaining cinnamon and serve with the orange.