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Moroccan Chicken Basteeya

Slow cooked chicken legs with turmeric, ginger, saffron, honey and almond, make this pie a taste sensation! Originally from North Africa, many countries have adopted this recipe as their own. It is traditionally made with pigeon, but we have used chicken and Filo Pastry to make it more family friendly.

ContainsGluten, Wheat, Egg, Milk

Sizes

Ingredients

Chicken maryland, Yellow onion, Egg, Filo pastry (Wheat), Butter (Milk), Parsley, Olive oil, Honey, Fresh coriander, Salt, Icing sugar, Cinnamon, Minced ginger, Turmeric, Black pepper, Saffron

CONTAINS: Gluten, Wheat, Egg, Milk.

Preparation and storage notes

To reheat, place in oven at 170c for approx 25-30mins. Dust with icing sugar and cinnamon mixture before serving.

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Moroccan Chicken Basteeya - Ebden & Olive - Ebden & Olive Purveyors of Fine Food and Take-Home Goodness | Cookaborough