I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...
Add the onion, garlic, some olive oil, ground cinnamon, coriander, cumin seeds, bay leaves and curcuma to a large non-stick pan.
Place the pan over medium-high heat and gently fry the ingredients for 5 minutes until softened a little. Then add the diced chicken breast to the pan together with a little splash of water. Season with some pepper and salt.
Stir and cover the pan. Cook the chicken for about 15 or until it's cooked through. Stir regularly. Add extra water if necessary. Then take the chicken off the heat and let it cool down fully.
Then carefully shred the chicken up with your hands or using 2 forks. Add the grated ginger and finely blended or chopped almonds (you can toast them first if you like).
Stir in the chopped cilantro and raisins.
Stir quickly and let the egg set in the chicken mixture. Check the seasoning and add extra pepper, salt or sugar to taste. Also remove the bay leaves.