Bastela (Moroccan Chicken Tart)

1

Season the chicken with salt and black pepper

2

Fry the almonds in oil until golden brown, then drain on paper towels, let cool and chop coarsely

3

Mix the chopped almonds with confectioner's sugar and 1/2 teaspoon of cinnamon

4

Heat a medium saucepan over medium heat

Add the chicken, butter, onion, 3 tablespoons of parsley, the remaining cinnamon, and grated ginger

Cook for 10 minutes, stirring occasionally

5

Reduce the heat and let cook for an additional 20 minutes, without covering the saucepan

6

Remove from heat, let cool slightly, and cut the chicken into thin slices

7

Return the chicken to the saucepan with the sauce and add the lightly beaten eggs, salt, ground ginger, and remaining parsley

Cook over low heat, stirring constantly, until the eggs are cooked through

8

Let cool

9

Roll out one of the puff pastry sheets to a thickness of about 1/8 inch and use it to line the bottom and sides of a 25cm diameter tart pan, greased with butter

10

Sprinkle half of the confectioner's sugar and cinnamon mixture over the dough, followed by half of the chopped almonds

11

Spread the chicken filling over the dough, then sprinkle the remaining confectioner's sugar and cinnamon mixture over the top, followed by the remaining chopped almonds

12

Top with the second puff pastry sheet, trim the edges to fit the tart pan, and press the edges together to seal

13

Use your fingers to compress the edges tightly, then place in a hot oven (250°C) preheated for 30 minutes or until golden brown

Turn the tart over and bake for an additional 15 minutes to brown the other side

14

Dust with confectioner's sugar mixed with cinnamon

Calories per serving: 709