gluten-free joc soups and stews Moroccan Chicken Bastilla

Ingredients:

1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 lb boneless, skinless chicken thighs, diced
1/2 cup dried apricots, chopped
1/4 cup sliced almonds
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Gluten-free phyllo dough or gluten-free puff pastry
Powdered sugar for dusting

Instructions:

Heat olive oil in a pan, sauté onion and garlic until softened.
Add ginger, cinnamon, and turmeric, and cook until fragrant.
Add chicken and cook until browned and cooked through.
Stir in dried apricots, almonds, parsley, and cilantro. Season with salt and pepper.
Preheat the oven to 375°F (190°C). Line a baking dish with gluten-free phyllo dough or puff pastry.
Place the chicken mixture onto the dough, then cover with more dough. Bake for 25-30 minutes, or until the pastry is golden brown.
Dust with powdered sugar before serving. Enjoy the delightful Moroccan Chicken Bastilla!