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Chicken picnic pastilla

Chicken picnic pastilla


Low in saturated fat, this Moroccan-inspired pie with shredded chicken, dried apricots and almonds is a tasty sweet and savoury combo.

  • Feeds 6 Feeds 6
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    1382kj 327kcal
  • Fat
    Med 12%
  • Saturates
    Low 6%
  • Sugar
    Med 19%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 34g

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  • 2½ tbsp Co-op extra virgin olive oil
  • 4 Co-op British chicken breast fillets
  • 2 onions, thinly sliced
  • 2 tsp Co-op Fairtrade clear honey
  • 3 large garlic cloves, finely crushed
  • 25g pack flat leaf parsley, stalks and leaves separated and finely chopped
  • 1 tbsp ground cinnamon, plus extra for dusting
  • 100g dried apricots, chopped
  • 30g Co-op flaked almonds, toasted
  • Zest and juice of 1 lemon
  • 4 sheets filo pastry
  • 1 tbsp Fairtrade icing sugar
  • Mixed salad leaves, to serve


  1. Heat ½ tbsp of the olive oil in a medium saucepan and cook the chicken for 6-7 mins on each side until golden
  2. Scatter the onion around the meat, stir to coat in oil and fry for 8 mins, stirring now and then, until starting to soften
  3. Add the honey, garlic, parsley stalks, ground cinnamon and apricots
  4. Cook for 3 mins, stirring occasionally, until the garlic and cinnamon become fragrant
  5. Pour 300ml boiling water into the pan, cover with a lid and simmer for 20 mins, until the chicken is cooked through, then shred it with 2 forks
  6. Stir through all but 1 tbsp of the toasted almonds, the parsley leaves, lemon zest and juice, then season to taste. Preheat the oven to 200°C/fan 180°C/Gas 6
  7. Brush 1 filo sheet with a little of the remaining oil, then use to line a 20cm loose-bottomed cake tin, so the filo overhangs the tin
  8. Repeat with the rest of the filo
  9. Fill with the chicken mixture and fold over the overhanging sheets to make a parcel
  10. Brush the top with a little more oil, then bake for 35-40 mins, until crisp and golden.
  11. Remove from the oven, allow to cool for a few minutes, then dust with the icing sugar and extra cinnamon, and sprinkle with the remaining nuts
  12. Once cool, this keeps in the fridge for up to 2 days
  13. Serve in slices with the salad leaves