Chicken B'stilla Roll Recipe

Directions:

1. Preheat oven to 180°C.
2. Shred chicken meat & toss with both eggs, parsley, coriander, preserved or plain lemon, ginger, saffron, icing sugar & cinnamon.
3. Season with sea salt & freshly ground black pepper.
4. Combine cornflour, lemon juice, stock or water & toss with chicken mixture.
5. Lay 1 sheet of filo on a work surface & brush with melted butter. Lay another sheet on top & brush with the melted butter.
6. Repeat with all remaining filo, saving a little butter.
7. Arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end.
8. Fold the ends over the filling then gently roll into a log shape.
9. Place, join side down, on a baking tray lined with baking paper & brush with reserved melted butter.
10. Bake for 30 mins or until golden.
11. Dust with extra icing sugar & cinnamon, cut diagonally into slices with a serrated knife & serve hot.
12. This goes well with Roast Vegies with Harissa, or with tabbouleh, smokey eggplant dip, hummous, pita bread etc.