Flaky Chicken Pastry (Moroccan-Style Chicken Tart)

1

Season the chicken with salt and black pepper

2

Fry the almonds in vegetable oil until golden brown

3

Remove from heat, let cool slightly, and chop into small pieces

4

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

5

In a medium pan, combine the chicken breast, unsalted butter, finely chopped onion, 3 tablespoons of chopped parsley, remaining ground cinnamon, and grated ginger

6

Cook for 10 minutes, stirring occasionally

7

Reduce heat and let cook for another 20 minutes without covering the pan

8

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

9

Return the chicken to the pan with the sauce and add lightly beaten eggs, grated ginger, remaining chopped parsley, salt, and black pepper to taste

10

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

11

Let cool slightly

12

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

13

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

14

Top with the other puff pastry sheet, trim the edges, and press gently to seal

15

Use a knife or your fingers to shape the edges into a decorative border

16

Brush the top of the tart with egg wash and bake in a preheated oven at 250°C for 30 minutes or until golden brown

17

Remove from the oven, let cool slightly, and dust with confectioner's sugar with ground cinnamon

Calories per serving: 709